Liver Bhuna

Liver Bhuna


51 people made this

About this recipe: For this Indian curry, I used chicken liver but you can use beef liver if you prefer. It's easy to make and can be eaten with rice, bread or even toast!

deshigrub California, United States

Serves: 6 

  • 900g chicken livers, rinsed, drained and cut into small cubes
  • 1 onion, thinly sliced
  • 4 whole dried red chillies
  • 1 handful fresh coriander leaves
  • 4 cloves garlic
  • 1 (2.5cm) piece fresh ginger root, finely chopped
  • 1 ripe tomato, chopped
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon crushed chillies
  • 1 teaspoon cumin powder
  • 1 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon curry powder
  • 1 teaspoon salt

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. In a bowl, mix together chicken livers with crushed chillies, cumin, chilli powder, coriander, turmeric, curry powder and salt.
  2. Heat 2 tablespoons oil in a frying pan over high heat. Add liver and saute until half cooked. Set aside.
  3. In a clean pan, heat remaining oil until hot. Add onion and fry until almost brown, then add garlic and ginger. Fry for another minute, then add whole red chillies and tomato. Fry for a further minute or until onion has softened. Season with salt, if desired.
  4. Return liver to the pan and reduce heat to medium. Cook, uncovered for 10-12 minutes. You want moist of the moisture to evaporate as this is a dry massala dish.
  5. When livers are cooked through and the pan is almost dry, add coriander leaves and serve.

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Reviews (3)


delicious and very easy- plus very good value made with chicken livers I used just 2 teaspoons of oil to reduce total calories and, with a decent non stick pan, did not stick at all - 20 Nov 2014


Just perfect, thanks 😊 - 14 May 2015


Gorgeous quick and easy recipe, served with rice and sautéed greens it has become a fast favourite - 03 Jan 2016

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