Kaleji fry recipe |chicken liver fry masala marathi style |mutton kaleji fry

Kaleji means liver .todays kaleji fry recipe source is my mom .




Same process can be used to make mutton  kaleji which takes a longer time to cook than chicken liver 
.even my mausis make it in similar way .do try out and let me know
Normally this is made in my house with skp style chicken or malvani style chicken  or kolhapuri kombadi rassa

for other chicken recipes click here

Ingredients
250gms Kaleji (Chicken or mutton  Liver)(10-12 pieces)
1 Medium sized Red Onions finely sliced
9-12 medium sized garlic cloves
 1 inch piece of ginger
 1 Green Chili
1/2 cup dahi/2 tbsp lemon juice
1 tsp red chilli powder/malvani masala
pinch turmeric

Other ingredients2 tbsp coconut onion paste ( kanda Khobra vatan - click here for recipe )
 1 tblsp Coriander Powder
 1 tblsp Meat Masala (MDH)
 1/2 tblsp Red Chili Powder
 1 tsp Turmeric Powder
1.5 tsp Garam Masala Powder
3 tbsp oil
 Salt to taste
 Finely Chopped Fresh Coriander leaves

Whole Garam Masala 
 2-3 Bay Leaves
 4-5 Green Cardamoms
 1/2 inch stick of Cinnamon (Dalchini)
 4-5 Cloves
 8-9 Black peppercorns
 1 tsp cumin seeds (jeera)

Method

1.Wash the Chicken Liver and pat dry. Grind Ginger,Garlic and Green Chillies and Keep aside.add half ginger garlic paste,red chilli powder ,turmeric,dahi/lemon juice and  marinate chicken  for minimum half hour.

2.Heat Oil in a pan and crackle the whole garam masala, add onions and saute for 2-3 min till onion is golden brown,add ginger garlic paste and add  kanda Khobra vatan  & saute for 2 minutes.now add Meat Masala,red chilli powder ,garam masala and mix well.
 saute for 1 minute.
3.Add the chicken liver and fry on medium flame till cooked. sprinkle little water Add salt and  cover with lid ,add some water on lid and let it cook for 10-15 minutes .keep on stirring in between to prevent burning.if you feel that mixture has become dry than sprinkle little water.
to check if kaleji is done remove a piece and prick it with finger or knife ,if it is easily pressed and has become soft that means kaleji is done
4.Garnish with finely Chopped Fresh Coriander leaves

5.Serve hot with Garlic & Coriander Naan,roti ,rice ,malvani chicken  and Onion Salad ,lemon wedges




Tips

1. add more ginger garlic paste while making kaleji
2. dahi/lemon juice is added during marination to remove smell of kaleji
3. same process can be used to make meat kaleji which takes a longer time to cook than chicken liver