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Liver Masala Curry With Split Chickpeas

Updated: Sep 28, 2020

Learn how to cook a Liver Masala Curry With Split Chickpeas and you'll have the most impressive breakfast in your back pocket.

Serving Size: 4


Split Chickpeas

2 Cup Water

1 Cup Soaked Split Chickpeas

1 Pc Bay Leaf

½ Tsp Ginger Paste

½ Tsp Garlic Paste

½ Tsp Turmeric

½ Tsp Red Chili

½ Tsp Coriander Powder

½ Tsp Salt


¼ Cup Cooking Oil

1 Pc Bay Leaf

2 Pc Cinnamon Sticks

8-10 Pc Peppercorn

6 Pc Cloves

4 Pc Cardamom

½ Tsp Cumin Seeds

1 Pc Onion

½ Cup Tomatoes

½ Tsp Salt

½ Tsp Ginger Paste

½ Tsp Garlic Paste

1 Tsp Red Chili

½ Tsp Turmeric

1 Tsp Coriander Powder

2 Ib Chicken Liver

1 Tsp Garam Masala

½ Tsp Roasted Cumin Powder

4-5 Pc Green Chili

1 Tbsp Clarified Butter


2 Tbsp Fried Onion


1. In a pot, add water, soaked split chickpeas, bay leaf, ginger paste, garlic paste, turmeric, red chili, coriander, salt and cook on medium-high heat for 10 min with lid on

2. In a separate pan, add cooking oil, bay leaf, cinnamon sticks, peppercorn, cloves, cardamom, cumin seeds, sliced onion, diced tomatoes, salt, ginger paste, garlic paste, red chili, turmeric, coriander powder, chicken liver and give it a gentle stir

3. Add garam masala and cook for 10 minutes on medium-high heat with lid on

4. Remove lid, add the split chickpeas, 1 cup water and stir then cook for another 10 minutes with the lid on

5. Sprinkle roasted cumin powder, green chili, clarified butter, and garnish with fried onion

6. Ready to Enjoy!


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