A classic South Asian-style dish made with chicken liver (kaleji) and gizzards (pota), cooked in a deeply spiced onion-tomato masala—rich, earthy, and full of traditional flavor.
🕒 Recipe Details
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~45 minutes
Servings: 3–4
Calories: ~420 kcal per serving
Protein: ~45g per serving
🛒 Ingredients
🐔 Main
300g chicken liver (kaleji)
300g chicken gizzards (pota)
3 tbsp oil or ghee
1 large onion (finely sliced)
2 tomatoes (chopped or blended)
2 cloves garlic (minced)
1 tbsp ginger paste
1–2 green chilies (optional)
🌿 Spices
1 tsp turmeric
1 tbsp red chili powder (adjust to taste)
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
Salt to taste
Fresh coriander for garnish
👨🍳 Instructions
🧅 1. Build masala base
Heat oil or ghee. Fry onions until golden brown. Add ginger, garlic, and green chilies.
🍅 2. Cook tomatoes
Add tomatoes and spices. Cook until oil separates and masala becomes thick.
🐔 3. Add pota (gizzards)
Add chicken gizzards first and cook for 10–12 minutes until tender.
🌿 4. Add kaleji (liver)
Add chicken liver and cook 6–8 minutes only (don’t overcook or it gets tough).
🍽️ 5. Finish
Sprinkle garam masala and garnish with fresh coriander. Serve hot.
🍽️ Flavor & Experience
This dish is rich, spicy, and deeply savory—the liver gives a soft, buttery texture while gizzards add chew and depth, all coated in bold desi masala.
