Kaleji Do Pyaaza (Chicken Liver and onion curry)

This dish is for those who like chicken livers and/or gizzards. You can make it using any of the chicken gizzards and even throw in chicken pieces with bone if you'd like using the same recipe. Not everyone likes the texture or flavor of chicken livers but it is a great source of iron and while making chicken curry or biryani, adding puréed gizzards or chicken liver to the curry base gives the dish a special and appealing flavor and is the secret of a lot of Muslim meat dishes served in restaurants. 

Ingredients: chicken livers, onions (chopped into petal like long pieces), tomato paste/sauce/purée, red chili powder, garam masala, garlic, ginger, yogurt, cilantro.

The Masala: Garam masala can be any meat masala off the shelf (Shaan or Badshah are my personal favorites) but I make mine fresh by grinding cloves, badi elaichi, cinnamon, coriander seeds, desiccated coconut, black pepper, star anise in a coffee grinder. The aroma of the masala should be predominantly of the cinnamon, cloves and pepper.

• In a wide shallow pan or wok, heat oiled add thick chopped onions. Onions should be sliced into petal like shapes. 
• When onions become translucent but not brown or too soft, add just enough tomato paste to coat the onions, grated garlic and ginger.
• Add chopped chicken liver and stir it well. Add garam masala, red chili powder and mix.
• Beat yogurt in a cup until it's smooth and has no lumps. Add the beaten yogurt to the pan and let simmer till liver is cooked and oil separates. Don't cover to cook. The livers tend to disintegrate a little and it's ok as that makes up the part of the curry. 
• Garnish with chopped cilantro.

Serve with hot rotis or rice. Enjoy!