Chicken Liver Fry

By Published On: 27 Jul '21Last Updated: 11 Oct '21

An extremely easy chicken liver recipe which you will be able to cook in under 30 minutes. Rich in Vitamin B, this Chicken Liver Fry is easy to prepare, makes a tasty starter, grazing platter or a main meal.


“Yummy! A must try recipe/dish. Can’t wait to try more recipes”

– Sylvia

Looking for some brunch inspiration?

Chicken Liver is one of the two most widely available types of liver in many countries and are found in supermarkets, local butcher’s shops, at farmer’s markets or even online.

I was a fan of chicken livers since my school days but hey I know many out there who are sceptical about organ meat. Eating liver is an acquired taste and if you have not acquired that taste as a child, it is likely that you will not like it as an adult. Growing up with four other siblings, my first taste of chicken liver was when I was in junior school, when my mum plonked half a chicken liver in my plate and the other half was given to one of my sibling. She then said “eat this piece of liver, it is very good for you”. A quick taste made me realise it had a unique but intense flavour with a grainy texture that left a strong and bold after taste. Did I like that flavour, texture and the after taste? Funnily, I did not mind it at all. It was from here I gradually learnt to like it and in fact, we had to wait our turn to get that chicken liver because we only had chicken for occasions and it was not a part of our weekly diet. The chickens were grown at home and consumed only for occasions such as extended family gatherings, birthdays, visitors from overseas and Christmas. Further, in the days gone by, we were unable to buy chicken liver by the kilo in a packet and as a result, we had to wait till we had the next chicken meal! While on the topic of chicken livers, is there anyone out there whose mum used to refer to ‘chicken liver’ as ‘Kaleez’? If it is so, then I know why my mother referred to the chicken liver as ‘kaleez’ (meaning heart) and I ate it as ‘kaleez’. Little did I know it was a different organ!

Chicken liver falls within the term “Offal”. The term “Offalrefers to all non-muscular parts such as any internal organs and entrails of beef, veal, mutton, lamb and pork. These are the less popular cuts but delicious just the same. If you asked a millennial or a Gen Z, they would probably frown upon you and would never want to give offal a second glance, if it is placed on the dining table. I don’t blame them because eating offal is an acquired taste and as we have plenty of nutrious rich foods available now, unfortunately offal is not the choice. However, I believe that if one likes pâté, it is possible you will also like offal. Don’t be alarmed if your teenager looks at you with disgust if you tell her/him that liver is on the menu tonight!! The other day when I prepared these livers, my son asked me “what else is there other than liver”? I told him politely, nothing else and he said he will have Uber Eats!!!! He has never tasted liver at all!!! Having said this, when we went to Scotland before the pandemic, he ordered haggis at a pub in Edinburgh and that was a sheer surprise to me and what was more surprising was that he really enjoyed it!!

Offal is consumed directly as food or used to make terrines and pâté or minced up with other ingredients to make a stuffing.

Offal is a big part of Mangalorean cuisine, be it for occasions or everyday cooking. In fact, when I was in junior school, my mother used to cook beef/calf liver as a necessity because it was a good source of inexpensive protein and a great source of iron and folate. I was not a fan of beef/calf liver, but my siblings would eat it simply because our mother told us that it was nutritious. Organ meat has made a resurgence in haute cuisine, where the emphasis is on the quality of food with moderate portions and high ended ingredients. In modern cuisine, organ meat is a food of luxury and is enjoyed as a delicacy.

A favourite dish of most Mangalorean Catholics is a pork offal preparation called “Kaleez Ankiti”, a delectable Mangalorean Catholic pork delicacy in which the pork offal takes the centre stage – lung, heart, kidneys, tongue, intestines, tail, ears, blood jelly and liver. You ask a Mangalorean Catholic about “Kaleez Ankiti” and their eyes will light up and will even devour just these very two words because most Mangalorean Catholics have grown up eating this iconic dish. Today, it is not easy to buy much of the organ meat, as supermarkets rarely sell the more challenging cuts. Your friendly local butcher is probably your best bet for securing fresh offal and particularly one serving an ethnic community. Although I have eaten it when I was growing up, unfortunately offal is not a meat of choice in our household anymore.

Among all the organ meats, chicken livers, duck livers and beef livers are very high in essential nutrients. Eating liver has been known to prevent anemia due to its high dose of iron, aid growth and development, and maintaining high energy levels.

Chicken livers are mildest in taste compared to other livers and for us it is a delicacy which we enjoy from time to time.

Here is an extremely easy chicken liver recipe which you will be able to cook in under 30 minutes. I hope you will enjoy this dish just as much as my family and I do, be it a bruch inspiration or a main meal!

If you have tried this recipe, I would love to hear your feedback. Please be sure to rate the recipe and/or leave a comment below. If you want to see more recipe inspirations, you can follow me on instagram @lavina_mendonsa.

Chicken Liver Fry

Catherine Lavina Mendonsa
Looking for some brunch inspiration? These succulent, rich nutritious chicken livers dressed in onions, parsley, garam masala and lemon juice will blow your mind. They are easy to prepare and a great way of adding liver to your diet to boost B Vitamins.  An elegant and inexpensive appetizer, this simple recipe also works great as a brunch idea or as a main meal, all under 30 minutes.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Brunch, Main Course
Cuisine Fusion, Indian
Servings 4 people


  • 500 g chicken livers
  • ¼ cup oil
  • 250 g onion finely sliced
  • 4 medium cloves of garlic chopped
  • 1 level tsp. turmeric powder
  • tsp. garam masala powder
  • 1 tsp. salt or to taste
  • tsp. black pepper powder
  • ¾ cup finely chopped continental parsley
  • ¼ cup freshly squeezed lemon juice or to taste


  • Rinse livers under cool running water, remove any green matter, fat and gristle with a sharp paring knife. You may cut each liver into two pieces if they are large or leave them whole if they are small. Set aside.
  • Heat oil in a non-stick medium frypan with a lid on medium heat. Add onions and fry them for 6-8 minutes or until they change colour to near golden.
  • Add garlic and fry for one minute, followed by turmeric powder, garam masala powder, salt, pepper powder and ½ cup water. Stir well and cook for a further minute.
  • Stir in chicken livers and cook for 2 minutes stirring gently from time to time. Close lid and cook for 6-8 minutes or until livers are brown on the outside and slightly pink on the inside. Cook them to your liking but not more than 7 or 8 minutes.
  • Sprinkle with parsley and lemon juice. Stir gently.
  • Remove from heat and rest uncovered for 5 minutes. Serve hot garnished with parsley sprigs as a starter or piled on top of your favourite grilled toast for brunch. You can even snack on the leftovers, if there are any.


  1. According to authorities, the liver is said to be cooked if the internal temperature of the chicken liver is 70°C (158° F) in Australia and UK and 73°C (165° F) in the US.  Please use your thermometer if at all you are in doubt.
  2. These livers make a great starter or a delicious and satisfying brunch if served on top of your favourite grilled toast.  You can serve them as a main along with dhal and your choice of stir fried vegetables or vegetable foogath.  
  3. You may add a couple of slit green chillies in Step 3 if you prefer a chilli kick, however I prefer my livers without green chillies.
  4. You may sprinkle more lemon juice as per your taste. The punch from lemon juice pairs really well with chicken livers.
  5. If you have any leftovers, you may store them in the fridge for up to two days.
Keyword Chicken Liver Fry, Chicken Livers, Indian Chicken Livers
Lavina with Deliciously Indian

Hi, I’m Catherine!

I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!

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  1. Sylvia dsouza September 3, 2021 at 6:46 pm - Reply

    5 stars
    Yummy! A must try recipe/dish. Can’t wait to try more recipes

    • Catherine Lavina Mendonsa September 4, 2021 at 12:12 pm - Reply

      Hi Sylvia

      Thank you for trying out my Chicken Liver Fry and your feedback. I am happy you enjoyed the dish. Please let me know how the other recipes turned out when you get around to cooking some.


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