PREPARATION

1. In a mixing bowl, add 1 kilogram chicken liver, 2 tablespoons ginger garlic paste, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon cumin powder, 1/2 teaspoon black pepper and mix all the ingredients well.

2. Marinate for 1 hour.

3. Heat 40 milliliters ghee in a skillet, add 2 pods green cardamom, 1 pod black cardamom, 1 inch cinnamon stick, 1 bay leaf and stir well.

4. Then, add 200 grams onions and fry till translucent.

5. Add 2 teaspoons green chili and stir well.

6. Now, add 250 grams tomato and saute until it turns soft and pulpy.

7. Cook for 5 - 7 minutes on medium heat.

8. Add 1 teaspoon turmeric and stir well.

9. Add 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon red chili, 1 teaspoon chicken masala, 1 teaspoon cumin powder, 1 teaspoon salt and mix it well.

10. Cook for 5 - 7 minute son medium heat.

11. Then, add 100 milliliters water and mix it well.

12. Bring it to a boil.

13. Remove the bay leaf, cinnamon stick and black cardamom from the pan.

14. Now, add the marinated chicken liver in it and mix it well.

15. Cook for 7 - 10 minutes on medium heat.

16. Add 150 grams yogurt and mix it well.

17. Bring it to a boil.

18. Cook for another 7 - 10 minutes on medium heat.

19. Garnish with coriander.

20. Serve hot with bread.