Chatpati Kaleji

Name: Chatpati Kaleji
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 kg chicken liver (kaleji); 2 cups water; 2 tbsp. vinegar; To taste salt; 1 tsp. coriander powder; 1 tsp. cumin powder; 2 tbsp. pepper powder; 1 tsp. ginger-garlic paste; 1 tsp. chaat masala; 1 tsp. garam masala; 5 tbsp. oil; 2 green chillies, chopped; 2 tbsp. cilantro, chopped; 2 tbsp. ginger julienne

Sarvat Hanif @sarvathanif

Canada

A sizzling pan of chat patti kaleji, a dish that not only feeds you but awakens every taste bud with its robust personality, has a very nostalgic quality. This liver dish, which is popular in Pakistani kitchens and street-style restaurants, is known for its tangy overtones, punchy spices, and distinct aroma that permeates the house long before it is served.
Chat patti kaleji is fundamentally a celebration of opposites. The crisp brightness of spices, frequently enhanced with notes of citrus and fresh herbs, combines with the richness of liver. It's the type of meal that defies subtlety. For people who appreciate food with attitude, each bite is powerful, multi-layered, and unabashedly colorful.
What makes it truly special is its versatility. It can be served as a quick weeknight indulgence or take center stage at a family gathering. Paired with warm naan, roti, or even enjoyed on its own, it adapts effortlessly while still holding onto its signature boldness.
Chat patti kaleji isn’t for the faint-hearted. It’s for those who crave depth, spice, and a little bit of tang in every bite. And once you’ve had it, it tends to linger—not just on your palate, but in your memory.

Sarvat Hanif @sarvathanif

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Ingredients

30minutes

4 servings

1/2 kgchicken liver (kaleji)
2 cupswater
2 tbsp.vinegar
To tastesalt
1 tsp.coriander powder
1 tsp.cumin powder
2 tbsp.pepper powder
1 tsp.ginger-garlic paste
1 tsp.chaat masala
1 tsp.garam masala
5 tbsp.oil
2green chillies, chopped
2 tbsp.cilantro, chopped
2 tbsp.ginger julienne

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Steps

30minutes

1

Clean and cut the liver in small pieces.
2

In a bowl mix together water and vinegar and add the liver. Mix and allow to soak for 20 minutes.
3

Drain and wash thoroughly. Place in a colander to drain excess water.
4

Heat oil in a wok over high heat and sauté the ginger-garlic paste.
5

Add the liver and fry till colour changes.
6

Add the spices, except chaat masala and garam masala. Mix well, cover and cook for 5 minutes.
7

Add green chillies, and ¼ cup water; mix well. Cover and simmer till tender.
8

Add chaat masala, garam masala, lemon juice, cilantro and ginger juliennes. Mix well. Fry 1 minute to dry the liquid.
9

Serve hot with roti or naan.