Tawa Kaleji
Chicken Livers, Tomato, Chiles, Ginger, Garlic, Turmeric, Paos
Chef Chintan Pandya of Adda | Queens
Yield: 10 servings
“Kaleji means ‘chicken liver.’ This dish is prevalent in the Muslim community of Mumbai, India. But it’s just never served in the United States. It comes with pao (Portuguese bread), which is also popular in India. We eat everything with Pao. The dish is traditional with no modern twists or takes, but it’s served in its most authentic form.” - Chef Chintan Pandya
Adapted by StarChefs | February 2019
INGREDIENTS:
2 kilograms chicken livers, cubed
20 grams red chile paste
60 grams ginger paste
40 grams garlic paste
150 grams neutral oil
1 gram green cardamom seeds
1 gram bay leaves
500 grams small diced onion
10 grams ground turmeric
30 grams ground coriander
15 grams ground cumin
300 grams small diced tomato concasse
40 grams julienned ginger
5 grams small diced green chiles
100 grams small diced bell pepper
10 grams salt
20 paos, warmed
METHOD:
In a large bowl, toss to combine chicken livers with red chile paste and half the ginger and garlic pastes; marinate 1 hour. In a skillet over medium-high flame, heat oil and add green cardamom and bay leaves; stir for a few seconds. Add 400 grams onion and stir fry until golden. Add ground spices and remaining ginger and garlic pastes. Stir, bringing to boil. Add tomato and crush with a ladle. Cook 10 minutes, until oil separates from the masala. Add livers, mixing gently. Bring to boil, decrease heat, and simmer 15 minutes. Add ginger, green chiles, bell pepper, and remaining onion. Season with salt. Spoon 320 grams of the liver masala into a bowl and serve with 2 pao.
