Chicken Livers with White Globe Turnips

White Turnips add that
beautiful sweetness
A rich spicy dish
with creamy livers

This dish is both spicy and hot. The heat you can control but it takes the spices well and needs it due to the high iron content of livers. The liver is both creamy and rich and the aroma is unbelievable!

I used Al Noor Basar in this and trust me the livers take the spice and heat level. Al Noor is a potent basar. It’s not mellow and so compliments the natural creaminess of the livers. I would ask you to try this with Al Noor or Alamgeer brands.
If you want to reduce the heat omit the chilli sauce, chilli powder and reduce the fresh chillies.

The little pieces of turnip add a lovely sweetness to each mouthfull. Its a really rich yummy dish.

As I say with all recipes try it once then adapt…but you won’t be disappointed if you’re wanting a spicy explosion and flavour!

All measurements are level spoons and cups.


1/2 kg chicken livers, cleaned and cut into inch size.

1 bayleaf torn
2 med onions finely chopped.
2 med globe white turnip diced
2 dried chillies torn
2 large tomatoes chopped
5 garlic cloves minced
1/2 inch ginger minced 1 fresh chilli chopped

1 tsp turmeric
3 tbsp Al Noor Basar powder
1 tsp coriander
1 tsp cumin
1 teaspoon chilli powder
1 tsp kashmiri chilli powder
1 tbsp hot sauce
2 tbsp dried Kasuri methi
1/4 cup oil


Heat the oil in a non stick pan. Now add the dried chillis and fry till they just take on some colour.  Add the onions and fry til golden.

Next the tomatoes, salt and garlic, ginger go in.
Cook this further till the tomatoes have broken down.

To your pan add 1 cup of water cover, then cook until the oil is starting to split.

Add all the spice powders and continue to stir fry. Add splash of water if you need to till you see the oil splitting.

Now add the liver…cook till firms up and the liver is well coated in the spices.

Next the turnips go in. Give it all a good mix and ‘bhuna’ this on med/low for a short while adding splashes of water to loosen.

When you see the oil splitting add a cup of water cover and cook untill you notice the water has pretty much dried up. Add the dried methi and mix well.
Cook on low till the oil splits.

Add and garnish with fresh coriander.

You’re ready to serve.
Its one to serve with puri, roti or naan although I’m partial to having it with rice!

Step by Step process for recipe.

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