Tandoori chicken liver


Tandoori chicken liver:


  • Chicken liver: 1/2kg
  • lemon juice: 1tbsp
  • tandoori masala: 2tbsp
  • tomato ketchup: 2tbsp
  • Ginger paste: 1tbsp
  • Garlic paste: 1tbsp
  • Black pepper powder: 1tsp
  • Red chilli powder : 1tsp
  • Paprika powder: 1tsp
  • Roasted Cumin powder: 1tsp
  • Ghee : 1/4cup
  • Some skewers
Wash the liver properly and drain all water.
Mix all the above ingredients and marinate for 2 hours.
Skewer the chicken liver and Grill them for about 30 to 40 minutes, till the liver is cooked properly.
Heat a pan and add liver pieces with the marinated masala into the pan.
Then cook on high flame until it becomes tender and all water dries up.
Then you can directly put the pieces over the flame onto the gas.
For bbq flavor, take a piece of coal and place it on a small steel bowl or on a foil paper in the center of the pan, then add a few drops of ghee/ clarified butter to the lighting coal and cover the pan so that the smoke is retained inside and gets absorbed by the chicken. Open the dish in 2 minutes and discard the coal.
Serve immediately with rice or naan and raita.

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