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 mutton liver (kaleji) tikka masala cooked with aromatic spices and served with buttery toasted pav buns, perfect for festive occasions like Eid.
00:20:00 total
Serves 6
medium
Main Various
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Ingredients
- Mutton kaleji (Liver) - 500g
- Water - watch the video to see (as required for soaking and cooking)
- Sirka (Vinegar) - 2 tablespoons
- Dahi (Yogurt), thick - 1/2 cup (for blending)
- Kashmiri lal mirch (Kashmiri red chilli) - 2-3 pieces (soaked for 2 hours)
- Lehsan (Garlic) - 4-5 cloves (for blending)
- Sabut lal mirch (Button red chillies) - 5-6 pieces (for blending)
- Zeera (Cumin seeds), roasted & crushed - 1/2 tablespoon (for blending)
- Himalayan pink salt - 1/2 teaspoon (or to taste, for blending)
- Lemon juice - 2-3 tablespoons
- Hari mirch (Green chillies) - 2-3 pieces (for blending)
- Hara dhania (Fresh coriander) - 2 tablespoons (for blending)
- Dahi (Yogurt) - 3 tablespoons (for marinating liver)
- Lal mirch powder (Red chilli powder) - 1 teaspoon (or to taste)
- Haldi powder (Turmeric powder) - 1/2 teaspoon
- Sabut dhania (Coriander seeds), roasted & crushed - 1 tablespoon
- Zeera (Cumin seeds), roasted & crushed - 1 tablespoon
- Lal mirch (Red chilli), crushed - 1 tablespoon
- Garam masala powder - 1 teaspoon
- Adrak lehsan paste (Ginger garlic paste) - 1 tablespoon
- Cooking oil - 1/4 cup
- Pyaz (Onion), sliced - 1 small
- Water - 2-3 tablespoons (or as required during cooking)
- Himalayan pink salt - 1 teaspoon (or to taste, for cooking)
- Hari mirch (Green chillies), sliced - 2
- Hara dhania (Fresh coriander), chopped - watch the video to see
- Makhan (Butter) - watch the video to see (for toasting and flavor)
- Lehsan (Garlic), chopped - 1/2 teaspoon
- Lal mirch (Red chilli), crushed - 1/4 teaspoon
- Hara dhania (Fresh coriander), chopped - 1 teaspoon
- Burger buns - 6 pieces
- Pyaz (Onion) rings - watch the video to see (for garnish)
Instructions
- Prepare Liver: In a bowl, add mutton liver, water, and vinegar. Mix well and let it rest for 5-10 minutes, then strain.
- Make Blended Yogurt-Chili Mixture: In a blender, add yogurt, soaked Kashmiri red chillies, garlic cloves, button red chillies, roasted and crushed cumin seeds, pink salt, lemon juice, green chillies, and fresh coriander. Blend well and set aside.
- Marinate Liver: To the liver, add yogurt, red chilli powder, turmeric powder, roasted and crushed coriander seeds, roasted and crushed cumin seeds, crushed red chilli, garam masala powder, and ginger garlic paste. Mix well and set aside.
- Cook Onion: Heat cooking oil on a griddle. Add sliced onion and fry on medium flame until golden brown.
- Cook Liver: Add the marinated liver to the onions and mix well. Gradually add water as needed and cook on medium flame for 5-6 minutes.
- Finish Cooking: Add pink salt, sliced green chillies, and chopped fresh coriander. Mix well and set aside.
- Prepare Butter Garlic Topping: On the griddle, add butter and let it melt. Add chopped garlic, crushed red chilli, and chopped fresh coriander. Mix well.
- Toast Buns and Assemble: Cut burger buns from the center and toast both sides. Spread the prepared blended chutney on the buns, add the cooked kaleji, onion rings, and cover with the top buns.
