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Murgh ki Kaleji

Posted on September 4th, 2010 by Mona ©copyrighted in Canola Oil, Cilantro/Kothmir (fresh), Eid/Ramadhan/Iftaar, Ginger-Garlic paste, Green Chillies, Hyderabadi special, Poultry/Murgh, Red Chilli powder, Salt/Namak, Turmeric/Haldi | 5 Comments » 7,962 views

My Ammi gets a months stock of fresh chicken from a local farm nearby. So getting access to fresh chicken liver and gizzards is pretty easy, as the butchers here do not discard or remove and keep these organs to sell separately. Back in Toronto, I had to pre-order and buy organs separately always.

For all those of you who have tasted chicken liver and gizzards before, I am sure you will love this recipe. As for the first timers, I suggest you give this recipe a try, you will absolutely relish this spicy dish.

Murgh ki Kaleji – Spicy Sauteed Chicken Liver and Gizzard

Chicken liver and gizzard are rich in vitamins and iron. They are also high in cholesterol, as are most of the organ meats. Hence this is only a once in a while indulgence.

The following is my fathers recipe, I absolutely enjoy the dish when he prepares it.

Murgh ki Kaleji – Spicy Sauteed Chicken Liver and Gizzard

Ingredients:

Canola oil – 3 tbsp
Red chilli powder – 2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Ginger garlic paste – 1 tbsp
Fresh Chicken Livers (called as Kaleji in Urdu language) – 6 Livers, washed and chopped into bite size pieces
Fresh Chicken Gizzards (called as Sangdana in Urdu language) – 6 Gizzards, washed and chopped into bite size pieces
For Garnish:
Slit fresh small green chillies
Finely chopped cilantro

Method:

In a pan at high heat, pour in 1 cup fresh cool water. Add oil, red chilli powder, salt, turmeric powder, ginger garlic paste and the chopped livers and gizzards. Let it come to a boil. Once boiling, cover and reduce heat to simmer. Keep stirring frequently. Cook until the water dries up and oil starts to leave. Garnish and serve immediately along with warm parathas.

Ramadan has almost come to an end with less than a week to go.
What did you prepare for Iftaar today?
The Hyderabadi Ramadan Food Festival is on, so rush your entries to me as soon as possible.
To go through more details about the event, click here.

Contest:
Here a chance to win a Williams Sonoma Gift Card. From August 14 for a month, Food Network Canada would like to share the love with fellow foodies and cooking enthusiasts by giving you all a chance to win a $250 William Sonoma Gift Card or 1 of 4 prize packages from foodnetwork.ca
Here’s the link to the contest. Try your luck!
All the best.

Luv,
Mona


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5 Responses to “Murgh ki Kaleji”

  1. Aminaaj Says:
    September 4th, 2010 at 8:35 am

    You should stop posting close up shots in Ramadan :P

    Love, love, love it!

  2. Tanvi Says:
    September 4th, 2010 at 11:20 am

    Looks really yummy!

  3. Rina Says:
    September 7th, 2010 at 1:04 pm

    Yes Mona,..I frequenty cook chicken liver here too..your masala looks nice.

  4. Muneeba Says:
    September 19th, 2010 at 11:51 am

    Mona, this is one of my FAV things to have for a weekend breakfast, with parathe … they’re actually my hubby’s specialty, he cooks them so well! I’m salivating your photo!

  5. sana Says:
    October 12th, 2010 at 3:01 pm

    salam
    i have tried chicken liver but not gizzard. And whenever I buy chicken I reserve the liver but throw away the gizzard as i do not like the way it looks. Plus I dont even know how to clean it. whenever my mom in law taught me to clean it I wouldnt even look at it. would u plz tell me how to clean the gizzard?
    thanks

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