Pairs well with Kaleji Tikka Masala with Buttery Pav Buns
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Kaleji Tikka Masala with Buttery Pav Buns
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A rich and flavorful goat liver (kaleji) dish marinated with spices and yogurt, cooked with onions and served in toasted buttery pav buns with a spicy yogurt chutney. Perfect for festive occasions like Eid.
00:20:00 total
Serves 6
medium
Main Various
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Ingredients
- mutton kaleji (goat liver) - 500 g (cleaned)
- water - as required (for soaking and cooking)
- vinegar - 2 tbsp (to remove metallic taste and tenderize)
- thick yogurt (dahi) - 1/2 cup (for chutney)
- Kashmiri red chillies - 2-3 (soaked for 2 hours, for chutney)
- garlic cloves - 4-5 (for chutney)
- whole red chillies (button red chillies) - 5-6 (for chutney)
- roasted crushed cumin seeds - 1/2 tbsp (for chutney)
- Himalayan pink salt - 1/2 tsp (or to taste, for chutney)
- lemon juice - 2-3 tbsp (for chutney)
- green chillies - 2-3 (for chutney and garnish)
- fresh coriander (hara dhania) - 2 tbsp + 1 tsp chopped (for chutney and garnish)
- yogurt (dahi) - 3 tbsp (for marination)
- red chilli powder - 1 tsp (or to taste, for marination)
- turmeric powder - 1/2 tsp (for marination)
- roasted crushed coriander seeds - 1 tbsp (for marination)
- roasted crushed cumin seeds - 1 tbsp (for marination)
- crushed red chilli - 1 tbsp (for marination)
- garam masala powder - 1 tsp (for marination)
- ginger garlic paste - 1 tbsp (for marination)
- cooking oil - 1/4 cup (for frying)
- onion - 1 small (sliced, for cooking)
- water - 2-3 tbsp (for cooking liver)
- Himalayan pink salt - 1 tsp (or to taste, added during cooking)
- green chillies - 2 (sliced, for garnish)
- fresh coriander - to taste (chopped, for garnish)
- butter - as required (for toasting buns and flavor)
- garlic - 1/2 tsp (chopped, for butter mixture)
- crushed red chilli - 1/4 tsp (for butter mixture)
- burger buns - 6 (to serve)
- onion rings - as needed (for assembling buns)
Instructions
- Prepare and soak liver: In a bowl, add goat liver, water, and vinegar. Mix well and let it rest for 5-10 minutes to remove metallic taste and tenderize. Then strain the liver.
- Make the spicy yogurt chutney: In a blender, add thick yogurt, soaked Kashmiri red chillies, garlic cloves, whole red chillies, roasted crushed cumin seeds, Himalayan pink salt, lemon juice, green chillies, and fresh coriander. Blend well and set aside.
- Marinate the liver: To the strained liver, add yogurt, red chilli powder, turmeric powder, roasted crushed coriander seeds, roasted crushed cumin seeds, crushed red chilli, garam masala powder, and ginger garlic paste. Mix well and set aside. No need to marinate for long.
- Cook onions: Heat cooking oil on medium flame in a griddle or pan. Add sliced onions and cook until light golden and translucent.
- Cook the liver: Add the marinated liver to the cooked onions and mix well. Gradually add 2-3 tablespoons of water as needed to prevent sticking. Cook on medium flame for 5-6 minutes, stirring frequently.
- Add final seasoning: Add Himalayan pink salt, sliced green chillies, and chopped fresh coriander. Mix well and cook for another 30 seconds. If the mixture feels dry, add a little water. Remove from heat.
- Prepare garlic butter for buns: In a separate pan, melt butter. Add chopped garlic, crushed red chilli, and chopped fresh coriander. Cook briefly to infuse flavors.
- Toast the burger buns: Cut the burger buns from the center and toast them on the pan with the garlic butter mixture until golden on both sides.
- Assemble the kaleji buns: Spread the prepared spicy yogurt chutney on the toasted buns. Add a generous amount of cooked kaleji on the bottom bun, top with onion rings, and cover with the top bun.
