Chicken and mutton liver fry recipes can be made with this same simple liver pepper fry recipe.

How to make the best chicken/ mutton liver fry

Here I’m explaining the ingredients and method of making the best chicken/ mutton liver pepper fry

Prepare time: 10 min
Cook: 25 min
Ready in: 35 min
Cuisine: Non veg recipes
Serves: 4


  1. Chicken/ mutton liver – 500 gms
  2. Turmeric powder – 1/2 teaspoon
  3. Sliced onion – 1 medium
  4. Water – 2 cups + 1 cup
  5. Black pepper – 1 to 1.5 tablespoon (adjust to taste)
  6. Medium garlic cloves – 10 nos.
  7. Curry leaves – 2 sprigs
  8. Fennel powder – 1/2 teaspoon
  9. Coconut oil – 1 tablespoon
  10. Salt – to taste


  1. Boil washed chicken liver with extra water for 5 minutes in an open pan.
  2. Drain and discard the water.
  3. Add chopped onion to the boiled liver with 1 cup water. Cook in low flame, pan covered till water is almost absorbed. Stir in between.
  4. Crush black pepper and garlic cloves and add to the boiled liver with salt.
  5. Keep the pan closed while cooking and open it when water is fully absorbed.
  6. Add coconut oil, curry laves and fennel powder and fry the liver pieces for few minutes and serve.

Pro tips & tricks by Anishya

  1.  Don’t over cook the liver pieces as it turns hard.
  2. Use an iron pan to cook liver fry as it increases the iron content.
  3. Add salt later while cooking, adding salt early will make the liver hard.
  4. Use garlic cloves with just one layer of skin removed for more flavor. Still you can use fully peeled garlic also.

Variations you can try

  1. You can use any liver of your choice, chicken liver, mutton liver, beef liver etc.

Storage/ Serving tips

  1. Serve warm.

Best serving combos suggested by Anishya

  1. Rice
  2. Indian breads or any breads