Chicken liver – the Turkish twist

We eat a fair bit of liver (more chicken than red meat) and my Solapuri cook makes a fabulous, semi dry, Indian style curry that we all love.

‘Please let us try liver in a different way’, was the demand on Saturday morning. Given that I had landed at close to 2 am, slept at past 3 am and the cook decided to pick this day to fall sick, it wasn’t the best time to experiment. But I ploughed on. Never let it be said that I quailed in the face of obstacles! And never ever let it be said that I allowed logic to interfere with my Leo stubbornness 

I decided to use one of the many bagfuls of Turkish spices languishing at home. These spice mixes are wonderfully aromatic and can be used for a variety of dishes. I used the one meant for meats. While I do not know the exact component of this one, I know Turkish spice mixes have ingredients like garlic powder, black pepper, cumin, dried mint, nutmeg, paprika, cardamom, cinnamon, cloves, kosher salt etc. Most of the individual ingredients are available/doable in India.

The recipe below is inspired by Moroccan Fried Liver and Onions ( and Absolute Best Liver and Onions (


Liver, Onions and Vegetables with Turkish Spices 

You will need: 

Chicken liver – 250 gms

Milk – 1 cup

Refined flour – 3 tablespoon

Turkish spice mix – 1 and 1/2 tablespoon

Onion – 2-3, cut into round slices

Crushed garlic – 5-6 cloves

Potato – 1 large, cut into batons

Bell peppers – 2 small, cut into batons

Tomatoes – 2 small, sliced

Butter – 3 tablespoons

Salt – to taste

Pepper – to taste



Cut liver into medium pieces and wash thoroughly.

Pour milk in a deep bowl, add some Turkish spice mix and soak the liver in this milk for at least 30 minutes.

Mix refined flour, spice mix, salt and pepper.

Heat butter in a pan.

Dust each piece of liver in the flour mixture, fry in butter and set aside.

Heat butter in a clean pan, add sliced onions and garlic and fry till onions soften.

Add potatoes, cover and fry till half done.

Add tomatoes and bell peppers and fry for a few minutes.

Add the pieces of liver and stir gently.

Add in the milk used to soak the liver and simmer till the sauce thickens slightly.

Check seasoning.

Serve hot with steamed rice or garlic bread.


MCT Tips:

As always, the quantities are approximate since I do not measure ingredients while cooking savouries.

I used about half of the 500 gms packet of liver and the rest of the ingredients were added based on the amount of liver.

Use enough milk to cover the liver. You can soak the liver for a few hours or even overnight if you want.

You can use any kind of liver for this dish, cooking time will vary of course. I use chicken because it is quick to cook.

I used leftover pork fat to fry the liver, but butter works just as well 

The liver pieces sputter and pop while frying, be careful and use a lid!

It is good to have all vegetables cut the same way. I had some bell peppers left over from another day, which is why they are cubes while the others are batons.

Do not worry about milk and tomatoes together. The gravy works out just fine.

You can substitute crystalline salt for kosher, or else just use normal salt.

Mushrooms, broccoli, babycorn and carrots would work well with this recipe.








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