Nepalese Chicken Liver

Spicy Nepalese-Style Chicken Liver Fry

A Bold, Fiery Nepalese Delight Bursting with Aromatic Spices

Dive into the vibrant flavors of Nepal with this quick, spicy chicken liver fry. Tender livers stir-fried with a masala base of onions, ginger, garlic, and chilies, bloomed with warming spices like cumin, coriander, and garam masala. It’s a bold, iron-rich dish that’s perfect for spice lovers—ready in about 30 minutes. Serves 4 as an appetizer or 2 as a main. Adjust chilies for your heat tolerance!

Sizzling chicken livers with Nepalese spices—aromatic and irresistible!

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Servings
4 (appetizer)

Ingredients

1 lb (450g) – Chicken livers (cleaned and trimmed)
1 large – Onion (finely chopped or pureed into masala)
1-inch piece – Ginger (minced)
4 cloves – Garlic (minced)
2-3 – Serrano or green chilies (finely chopped, adjust for heat) or 1 tsp chili flakes
1 tsp – Ground cumin
1 tsp – Ground coriander
½ tsp – Turmeric powder
1 tsp – Chili powder (or Kashmiri red for milder heat)
½ tsp – Garam masala
½ tsp each – Whole spices: Cumin seeds, bay leaf, fenugreek seeds (optional)
2-3 tbsp – Oil (mustard or vegetable)
1 tbsp – Lemon juice
Handful – Fresh cilantro (chopped, for garnish)
To taste – Salt

Instructions

Prep the livers: Soak chicken livers in cold water for 10 minutes to remove bitterness. Rinse, pat dry, trim veins, and cut into bite-sized pieces if large.
Toast the spices: In a dry pan over medium heat, toast cumin seeds, fenugreek seeds (if using), and bay leaf for 20-30 seconds until fragrant. Set aside; grind lightly if desired.
Sauté the base: Heat oil in a wide pan or wok over medium heat. Add toasted spices. Once sizzling, stir in onion (or masala paste), ginger, garlic, and chilies. Cook 5-7 minutes until golden and aromatic.
Add spices and livers: Stir in ground cumin, coriander, turmeric, chili powder, and garam masala. Cook 1 minute to bloom spices. Add livers and salt. Stir-fry on medium-high for 8-10 minutes, tossing frequently, until browned outside but pinkish inside. Let liquid evaporate for a drier fry.
Finish and rest: Add lemon juice, stir, then reduce heat to low, cover, and simmer 3-5 minutes to meld flavors. Uncover, adjust salt/spice, and garnish with cilantro.
Serve: Hot, with naan, roti, or rice. Pair with dal or cucumber raita for a Nepalese meal.

Pro Tips

Heat Control: Start with fewer chilies if you’re new to spice—Kashmiri chili powder adds color without overwhelming heat.
Substitutions: Swap chicken livers for beef or lamb if preferred; for a veggie twist, use mushrooms or tofu. Mustard oil amps up authenticity but vegetable works fine.
Make-Ahead: Prep the masala base up to a day ahead. Don’t overcook livers—they turn tough quickly.