About This Recipe

Looking for a soft, non-smelly chicken liver fry that you can make in just 20 minutes?

This chicken liver masala (semi gravy style) is one of my go-to quick recipes when I want something spicy, protein-rich, and super easy to cook. Many people avoid cooking liver because it turns rubbery or smells strong — but with this simple method, you’ll get soft, juicy, and flavorful liver every time.

I make this often at home on busy days because:

• No grinding needed
• Uses simple pantry ingredients
• Cooks in one pan
• Naturally forms its own gravy

This South Indian style chicken liver masala pairs perfectly with rice, dosa, or chapati and is also a great alternative when you’re bored of regular chicken curry.

👉 You can pair this as a side dish with Chicken White Biryani with Coconut Milk, or a simple meal with Nellikai Rasam and hot rice.

Why You’ll Love This Chicken Liver Recipe

• Ready in just 20 minutes
• High in protein & iron
• Budget-friendly recipe
• Beginner-friendly cooking
• No extra water needed
• Authentic South Indian flavor

Is Chicken Liver Healthy?

Yes! Chicken liver is a nutrient powerhouse.

• Rich in protein
• High in iron (great for anemia)
• Loaded with Vitamin B12 & Vitamin A

👉 But eat in moderation, as it is also high in cholesterol.

Ingredients for Chicken Liver Gravy

To make this flavorful chicken liver curry, you need:

• 1/2 kg chicken liver (cleaned)
• 2 tbsp sesame oil
• 1 bay leaf
• ¼ tbsp fennel seeds
• 1 cinnamon stick
• 250 gms small onions (sambar onions)
• 2 strand curry leaves
• 1 tbsp red chilli powder
• 1.5 tbsp coriander powder
• ¼ tbsp turmeric powder
• Salt (as needed)
• Coriander leaves (for garnish)

These simple ingredients come together to create a rich and spicy chicken liver masala with a semi-gravy consistency.

How to Clean Chicken Liver

Cleaning chicken liver properly is very important to remove smell and improve taste. Many people skip this step and end up with a strong odor in their dish.

How to Remove Smell from Chicken Liver

1. Rinse the chicken liver under running water 2–3 times.
2. Remove any visible fat, veins, or greenish parts (this can cause bitterness).
3. Cut the liver into medium-sized pieces if large.
4. Soak in water for 5–10 minutes to remove impurities.
5. Rinse again and drain completely.

soak chicken liver in Vinegar /turmeric for 10 minutes to reduce smell, but it is optional.

Cleaning chicken liver properly helps:

• Reduce strong smell
• Improve taste
• Make the texture softer

If you follow this step, your chicken liver curry will taste much better and fresher.

You can serve this chicken liver curry with hot rice and Nellikai Rasam for a comforting South Indian meal. It also tastes delicious with Crispy Dosa, making it a great option for breakfast or dinner.

How to Make Chicken Liver Curry (Step-by-Step)

Step 1: Heat Oil & Temper Spices

Heat sesame oil in a kadai. Add bay leaf, fennel seeds, and cinnamon stick. Let them splutter and release aroma.

Add small onions and curry leaves. Saute for 3–4 minutes until the onions turn soft and slightly translucent.

Step 2: Add Chicken Liver with spices

Add cleaned chicken liver. Then add red chilli powder, coriander powder, turmeric powder, and salt. Mix well so the liver is coated evenly.

Step 3: Cook Covered (Releases Water)

Close the lid and cook on medium flame for about 10 minutes. The liver releases water and cooks partially.

Step 4: Open & Cook to Semi Gravy

Open the lid and stir for 2–3 minutes. Do not dry completely — keep a little moisture for semi gravy consistency. Garnish with coriander leaves.

Chicken Liver Semi Gravy

A quick and spicy chicken liver semi gravy made with simple spices, small onions, and sesame oil. This protein-rich South Indian style recipe is perfect for rice or chapati and gets ready in just 20 minutes.

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Cook Time 20 minutes mins

Total Time 20 minutes mins

Course: Main Course

Cuisine: south indian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 kg chicken liver cleaned
• 2 tbsp sesame oil
• 1 no bay leaf
• ¼ tbsp fennel seeds
• 1 no cinnamon stick
• 250 gms small onions sambar onions
• 1 sprig curry leaves
• 1 tbsp red chilli powder
• 1.5 tbsp coriander powder
• ¼ tbsp turmeric powder
• Salt as needed
• Coriander leaves for garnish

Equipment

• 1 Frying pan

Method

 

1. Clean the chicken liver thoroughly and keep aside.
2. Heat sesame oil in a pan on medium flame.
3. Add bay leaf, fennel seeds, and cinnamon stick. Let them splutter.
4. Add small onions and curry leaves. Sauté until the onions turn soft and translucent.
5. Add the cleaned chicken liver to the pan.
6. Add red chilli powder, coriander powder, turmeric powder, and salt.
7. Mix everything well so the liver is coated with spices.
8. Close the lid and cook on medium flame for 10 minutes. The liver will release water and cook partially.
9. Open the lid and stir for about 3 minutes.
10. For semi gravy consistency, stop cooking while some moisture remains.
11. Garnish with fresh coriander leaves and serve hot.

Notes

• Chicken liver cooks quickly, so avoid overcooking.
• The water released while cooking gives natural gravy — no need to add extra water.
• Adjust spice levels as per your taste.

For a quick meal option, you can enjoy this chicken liver curry alongside Simple Fried Rice for a satisfying combination.

Tips & Variations

• Don’t overcook liver — it can become rubbery
• For dry version – cook until water fully evaporates
• Add a little pepper powder for extra flavor
• Use coconut oil instead of sesame oil for variation
• Goes best with hot rice, rasam, or chapati

FAQs About Chicken Liver Curry

Final Thoughts

This chicken liver curry recipe is a perfect combination of taste, nutrition, and simplicity. Whether you are a beginner or an experienced cook, you can easily make this dish at home in just 20 minutes.

With the right cleaning, cooking technique, and spices, you can enjoy a soft, flavorful, and healthy chicken liver gravy anytime.

If you try this recipe, drop a comment below and let me know how it turned out! 😊