Chicken Kaleji And Dil

Ingredients:

1. Chicken Liver/Heart - 2kg
2. Onions 2 large (finely chopped)
3. Green chilli 5 (chopped)
4. Fresh ginger 1 inch piece (julian cut)
5. Fenugreek leaves (qasuri methi) 3 tbs
6. Fresh coriander (dhania) 1/2 bunch
7. Tomatoes 4 large ( sliced)
8. Yogurt 1cup
9. Ginger garlic paste 2 tbs
10. Black cardamom 2 pieces
11. Cinnamon stick (dalchinni) 2 inch 1 piece
12. Cloves 8 pieces (long)
13. Black pepper corns (kali mirch) 10 pieces
14. Cumin seeds (zeera) 1tbs
15. Red chilli powder 1tsp
16. Mix spice powder 1tsp (garam masala powder)
17. Turmeric powder (haldi) 1/2 tsp
18. Salt 1tsp full
19. Cumin powder (zeera powder) 1 tbs full
20. Coriander powder (dhania powder) 1 tbs full
21. Oil (ghee) 1 cup full or as required

Recipe:

1. Heat oil in a pan & add black pepper corns, cloves, cumin seeds, cinnamon stick & black cardamom fry for few seconds.
2. Add the onions & ginger & garlic paste mix well and cook till golden brown on high flame.
3. When the onions get golden brown add the liver & once it changes it color cook it on low to medium heat till all the natural moistuer dries. (do not cover it at all)
4. Once the liquid dries then add red chilli powder, turmeric powder, cumin powder & coriander powder mix it add the tomatoes and cook it till the curry gets thick and the oil comes on the surface on high flame.
5. When the oil comes on the surface add the yogurt & mix it well and cook it again till the oil comes on the surface on medium flame.
6. Once the yogurt dries and the oil comes on the surface add fenugreek leaves, ginger (julian cut), green chillies, mix spice powder & salt mix well and cook it for 2 to 3 minutes on high flame & keep stirring.
7. Now add the fresh coriander mix
8. Serve hot with roti or naan.