1 lb chicken liver
4 tbsp oil
1 onion chopped
5 cm cinnamon, broken into pieces
2 potatoes, peeled and diced
Salt to taste
90 ml. Warm water
4 flakes garlic, crushed
1 small tin of tomatoes
100g. frozen green peas
3 green chilies
1/2 tsp garam masala powder
Make the following ingredients to a paste with 2 tsp of water:
2 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1/2 tsp chili powder

Chicken Liver Masala

1. Clean the liver, remove all the skin and cut roughly into 1.5 cm pieces.
2. Heat 2 tbsp oil over medium heat and fry the onions and cinnamon until the onions are soft.
3. Add the potatoes, salt and stir-fry the potatoes for about 2 minutes, add some water cover the pan and simmer until the potatoes are tender.
4. Heat the remaining oil over medium heat in a heavy bottomed wide pan. A non-stick or cast iron pan is ideal as the liver needs to be stir fried over high heat.
5. Add the garlic and stir-fry for 30 sec. Add the spice paste, lower the heat and stir fry for about 2 minutes.
6. Add half of the tomatoes, along with some of the juice, stir and cook for further 2-3 minutes, breaking the tomatoes with the spoon
7. When the mixture is fairly dry, add the liver and adjust heat to medium high. Stir-fry the liver for 3-4 minutes.
8. Add the remaining tomatoes and the juice, stir-fry for 5-6 minutes.
9. Cover the pan and simmer for about 8 minutes, add the potatoes, green peas, green chilies and the remaining salt and cook for a minute or two.
10. Adjust heat to medium and cook, uncovered for further 5 minutes. Stir in the garam masala powder and remove from heat.
11. Serve with plain fried rice or chapathis or rotis and saagwala dal.