Nothing brings a smile to hubby’s face like being served chicken livers. In fact, very little matches the smile on my face when I serve chicken livers, because I love them too! And these Jhat Phat Chicken livers with leeks did just that!
I made this jhat phat Chicken livers with leeks to serve as a wrap. It was accompanied by a salad and chilli sauce.
I serve this as a starter on puri or as a main in Tortilla flour wraps.
You can use nan bread or Tacos if you wish.
I just wanted a nice substantial snack, and boy, did it satisfy!
The leeks add beautiful sweetness and flavour and bulk out the dish, but it’s optional.
I also used Al Noor Basar. I like this potent and robust blend, which suits meat and offal and works best with liver for me.
You can use any Basar blend or a good curry powder instead, but try to source a good Basar.
Jhat Phat Chicken livers with leeks is a no-nonsense, straightforward recipe.
It is simply using the usual staple spices, loaded with garlic, herbs, and leeks if you want!
I used chicken livers that I cut with scissors into bite size peices. I simply soaked them in tepid water with a pinch of salt for about 30 mins, then drained. The small size helps with getting maximum spice and flavour around each bite and aid quick cooking!
300g chicken livers cut bite-sized
1 onion finely chopped
1/4 cup oil
6 cloves of garlic, chopped
Large handful of fresh chopped coriander
2 tbsp dried Kasuri Methi
1 tomato chopped
3 green chillies chopped
Half a leek sliced (optional)
1 tsp salt
1/2 tsp turmeric
2 full tsp of Al Noor Basar
1/2 tsp cumin powder
1 tsp kashmiri chilli powder
1/2 tsp coriander powder
1 tsp chilli powder
Heat the oil in a non stick pan or karai.
Add the garlic till golden. Next, add the whole spices for a few seconds, then add onions, green chillies, and salt. Fry till softened and just getting colour.
Next, add the livers. Dry fry till the liver changes colour and firm up.
At this point, add the powdered spices and cook on medium until the oil starts to separate a little.
Now add the methi leaves and fresh tomato.
Stir for a few minutes to break up tomatoes and add the leeks. Give everything a good stir and cover. Cook on med/low until the oil separates, tomotoes disintegrate, and the leeks have softened.
The livers should be dryish and well coated with the leeks, onions, and spices. There should be no liquid residue collecting or visible in the pan if you separate the livers in the middle.
Now, your livers are done. Garnish with fresh coriander, stir, and you are ready to serve.
I serve this with a mixed salad, but personally, for me, a few red onion rings and a subtle chilli oil does the trick. The taste is not comprimised at all, but the flavours simply appreciated.
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