Chicken Liver & Stomach Masala

preparation

chicken stomach & liver 450 g + 450 g = 900 g
washed thoroughly
onions - 150 g
peel skin, wash & slice finely
make paste of ginger & garlic
little more than 1 tbsp ginger & 1 tbsp garlic will be needed

cooking

put kadai on high flame
heat 125 ml (1/2 cup ) mustard oil
when oil moderately heated
add
-green cardamom - 2 pcs
-clove - 4 pcs
-cinnamon - 1/2 inch
-bay leaf - 2 pcs
stir for 14 - 15 seconds
once aroma arises
add sliced onions
fry onions till golden brown in color
after 4 minutes of frying
when the onion turns deep golden in color
reduce flame to low
add little more than 1 tbsp garlic paste
and little more than 1 tbsp ginger paste
saute for 20 - 25 secs
once the raw smell of ginger & garlic disappears
add the washed chicken liver & stomach
increase flame to low-medium
saute for 1 minute
add 1.5 tsp salt & saute for 1-1.5 mins
after 1.5 minutes, add 1 tsp turmeric powder
-red chili powder 1.5 tsp
-cumin powder 1/2 tsp
-coriander powder 1/2 tsp
saute for 5-6 minutes on low-medium flame
after 6 minutes, add 1 tsp kashmiri red chili powder
saute for another 2 minutes
since, chicken liver is very tender
so, saute cautiously
else, liver may break & get mixed
mash 4 green cardamoms
when oil get released from the curry
add the mashed cardamoms & mix carefully
add 200 ml water, mix well but carefully
sprinkle 1/4 tsp garam masala powder
cover & cook for 10-12 mins on low-medium flame
time to time open the cover & stir the curry
this prevents burning at the bottom
after 10 minutes, carefully stir the curry.
turn off the flame
chicken liver & stomach masala curry is ready.

[Note: Fry onion like Birista, it greatly enhance taste of any meat curry ]