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Provide Chicken liver.
You need Onion (thinly chopped).
Provide Curry leaves 1.
Use Garlic pods (crushed).
You need to prepare Red chilli powder.
Prepare Crushed pepper.
You need Turmeric powder.
You need to prepare Cumin powder.
Use Fennel powder.
You need Salt.
Prepare Brandy.
You need to prepare oil.

Season ONLY after frying: Seasoning before cooking will draw out the moisture and leave the liver. Using a slotted spoon, transfer them to a plate. Place the chicken livers in a colander, and rinse with water. Fried chicken livers can be seasoned to almost any taste.

Wash liver 2 times, now add turmeric powder mix well then wash 3rd time.
Add salt, and all masala powder, crushed garlic and keep for 30 min.
Keep a heavy deep bottom wok, pour oil. Now add onion and curry leaves, fry until golden brown..
Take it out, and spread in the paper towel.
In the same oil, add chicken liver, cover and cook in a medium flame about 20min (stir often).
Then in high flame another 5 min. Add fried onion and curry leaves. It will look like semi dry..
Now remove the wok from fire, add brandy, touch the barbecue lighter to the edge of the wok, to ignite the food. Put the wok back on the burner, and shake it gently for few seconds and cover with the lid to preserve the smoky flavour.
Enjoy the Fry with sweet chilli sauce.

You can swap the Old Bay for a combination of roasted sesame seeds and Korean red pepper flakes. Once cooked, fried chicken livers last in the fridge for up to two days, during which time you could simply snack on them cold with. You can find Chicken Liver Fry Recipe served in most non vegetarian hotels in South India. This recipe goes as a great side with any meals and variety rice like Ghee Rice. Did you know: Chicken liver is a good source of protein and a great source of iron and folate, both of which are essential for.

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