Pan-fried chicken livers in cumin butter masala (Jeeru wari kalegi) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 39) by Meera Sodha

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Accompaniments: Kachumbar; Chapattis (Rotli); Sweet and hot tomato chutney (Tamatar nu chatni)

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Notes about this recipe

  • Silver.bird22 on September 09, 2025

    I love chicken livers and will regularly fry some up in butter for a snack. I loved the addition of cumin seeds here and will definitely do that often in the future. This was a lot of fun with all the various pickles in my fridge. Note: used whitefish livers instead of chicken livers this time; so good!

  • bernalgirl on November 25, 2023

    I made this with the turkey livers from Thanksgiving and liked it very much, although the cooking directions would overcook even these larger livers. I added a bit of avocado oil so the butter would brown and not burn, seared them for ~1.5 minutes each side, turned down the heat and added the seasonings, stirring till the garlic and became fragrant, about another 1.5 minutes. Delicious on toast with homemade jalapeño jam.

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