Kaleji Karahi (Chicken Liver Karahi)
Quick pan fried chicken livers in a peppery tomato and ginger gravy, a favourite of Pakistani street stalls.
Made with Karahi masala base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Trim any green or stringy bits from the livers, rinse and pat completely dry with kitchen paper.
- 2
Heat the oil in a wide, heavy pan over a high heat until very hot. Add the livers in one layer with the cumin and black pepper and fry for 3 minutes, turning once, until browned outside.
3 min - 3
Turn the heat to medium and add your ready made karahi masala base (see the base recipe). Stir well and bring to a gentle simmer.
- 4
Cook for 8 minutes, stirring now and then, until the livers are cooked right through with no pink inside and the gravy clings to them.
8 min - 5
Stir in the ginger, green chilli and half the coriander. Cook for 1 minute.
1 min - 6
Serve with the rest of the coriander, lemon wedges and hot naan or chapatis.
Tips
- Pat the livers dry. Wet livers steam instead of browning and spit in the pan.
- Do not overcook them or they turn dry and grainy. 8 to 10 minutes in total is enough.
- Soak the livers in a little milk or water for 20 minutes beforehand if you prefer a milder taste, then dry them well.
Storing and freezing
Best eaten fresh. Keeps 1 day in the fridge once cooled within 1 to 2 hours. Reheat until steaming hot all the way through. Not ideal for freezing.
Questions
How do I know the livers are cooked?
Cut the thickest one in half. It should be brown all the way through with no pink and the juices should run clear.
Can I use lamb liver?
Yes. Slice lamb liver into 2 cm pieces, remove any membrane and cook for the same time. It has a stronger flavour, so add more lemon at the end.
Is this gluten free and dairy free?
Yes, as written. There is no flour, dairy, egg or nuts. Serve with gluten free chapatis or rice if you need it fully gluten free.
More made with karahi masala base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.