Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, liver kassa (chicken). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Liver Kassa (chicken) is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Liver Kassa (chicken) is something that I’ve loved my whole life. They are nice and they look wonderful.
Instructions to make Liver Kassa (chicken): Heat the oil in a deep pan. Add the cinnamon, clove and cardamom. Add the onion and saute it till the onion becomes translucent. Sprinkle a little water and add the smashed cloves of garlic and the tomato.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have liver kassa (chicken) using 13 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Liver Kassa (chicken):
- Make ready chicken liver
- Take Oil
- Prepare cinnamon
- Get clove
- Get cardamom
- Take thinly sliced onion
- Make ready smashed cloves of garlic
- Prepare sliced tomato
- Take turmeric powder
- Get chilli powder
- Make ready Salt
- Make ready Sugar
- Make ready garam masala
Positively, chicken liver contains retinol, which is the "ready to use" form of vitamin A. Quickly cooked in olive oil and topped with caramelized onions, sauteed chicken livers are a surprising delicacy for those willing to venture into eating offal. Gently lower livers, one at a time, into the hot oil. Use a splatter screen while frying if available as the livers will often pop and splatter while cooking.
Steps to make Liver Kassa (chicken):
- Heat the oil in a deep pan
- Add the cinnamon, clove and cardamom
- Add the onion and saute it till the onion becomes translucent
- Sprinkle a little water and add the smashed cloves of garlic and the tomato
- Saute for about 2 minutes then add the turmeric, chilli powder and salt
- When the masala is properly mixed, put in the pieces of liver and add a little water
- Saute it till the masala is blended with the pieces of liver
- Then add water and cover the pan with a lid
- Leave it for sometime, stirring it occasionally.
- When the liver is is cooked and the gravy is thick and dry, add sugar and a pinch of garam masala
- Stir it one final time
- Serve
Gently lower livers, one at a time, into the hot oil. Use a splatter screen while frying if available as the livers will often pop and splatter while cooking. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine. Place the chicken livers in the bowl of egg and milk mixture, and.
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