Spicy Chicken Kaleji Pota Masala | How to Make Chicken Liver & Gizzard Curry | Kaleji Masala Recipe

Discover how to make a mouthwatering Chicken Kaleji Pota Masala, a flavorful dish combining tender chicken liver (kaleji) and gizzards (pota) with a rich and spicy masala gravy. This traditional Indian recipe is perfect for those who enjoy offal meats and are looking for a hearty and satisfying meal. Follow our step-by-step guide to prepare this delicious curry at home, ideal for serving with steamed rice, roti, or naan. Whether you’re a fan of organ meats or trying them for the first time, this dish will leave you craving more!

Ingredients:

Chicken liver (kaleji) and gizzards (pota)
Onions, tomatoes, ginger, garlic, and green chilies
Spices: Turmeric, red chili powder, coriander powder, garam masala, cumin seeds
Fresh cilantro for garnish
Cooking oil (preferably mustard or vegetable oil)
Instructions Overview:

Preparation: Clean and chop the chicken kaleji and pota into bite-sized pieces. Marinate with turmeric and salt.
Cooking: Sauté cumin seeds in oil, then add onions, ginger, garlic, and green chilies until golden brown. Add the tomatoes and cook until soft.
Masala: Mix in the spices and cook until the oil separates from the masala. Add the chicken kaleji and pota, cooking on medium heat until tender.
Finishing: Garnish with fresh cilantro and serve hot with your favorite side.

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