Chicken Liver Dry Fry

Ingredients:

Chicken liver	3
Onion	1 medium
Curry leaves	few
Coriander leaves	few chopped
Oil	2 tbsp

Ingredients for Marinating:

Ginger-garlic paste	1 tsp
Turmeric powder	2 pinch
Red chilli/Coriander powder mix	1 tsp
(Mix Red Chilly and Coriander Powder mix :: 100 : 150 gms)
Pepper powder	1 tsp
Fennel powder	½ tsp
Garam masala powder	¼ tsp
Salt	¼ tsp

Method:

1. Wash and clean the liver well. Cut into small pieces. Add all the ingredients mentioned for marinating with little water. Keep aside for 30 minutes.
2. Chop onion into thin slices. Heat a kadai with oil. Add sliced onions and saute till dark pink. Add marinated chicken liver with little water. Mix well and cover with a lid. Lower the flame and cook for 10 minutes. Now open and check the salt and spice. If needed adjust with little salt and pepper powder. If it is dry add little water and mix well. Add curry leaves and Coriander leaves. Again cover and cook for 2 minutes. Open the lid and fry till oil slightly appears on the sides ( can fry till dry also).
3. Do not cook in high flame when it nearing to dry stage. It will splutter. Use less water. Chicken liver cooks fast.

Serve as it is or as side dish or mix with hot rice.