Ingredients

1. Chicken liver – 7 chicken livers
2. Oil – 1tbsp
3. Chilli crushed – 3/4th tsp
4. Ginger and garlic paste – 1tbsp
5. Peri peri sauce(hot) - 4tbsp or more
6. Salt as per taste

Method

1. First wash the chicken liver properly and strain it. Take a bowl and add ginger and garlic paste to marinate it. Keep it for 30min.
2. Now take a pan or tava, add oil, when it gets warm add chicken liver and fry it, be careful while frying, as oil can split on you, because of water in it.
3. Stir fry till it changes its colour, let it cook for 5 to 8min, you can see in the picture. It will not take longer time to cook, it gets cook faster .
4. when it is cooked, add crushed chilli powder or just chilli powder and peri peri sauce 2tbsp, stir it well. Drizzle some oil, while cooking if it is sticking. Reduce the flame, nicely stir the chicken , so that it is coated well with the spicy sauce. It should be roasted well in the sauce, It will take 2 to 3min, then add the remaining sauce mix it well and remove from the pan immediately. So that the liver is coated well with the sauce. Do not cook longer with the sauce . if the liver is over cooked, it will become hard, it will take 8 to10 min cooking time.

Notes

1. If you want more sauce can drizzle on it at last and serve it hot immediately.
2. If you find the sauce is very hot can avoid chilli powder.
3. Whether the liver is cooked, can taste a small piece of it, then add the sauce.
4. If you want can just try with 2 or 3 chicken livers and reduce the spices when adding in it.
5. If you want can use the marinade of peri peri and can cook as above given.
6. If you want to avoid the splitting of oil while frying liver, then do not add oil in the beginning of cooking, add liver directly on tava or kadai and cook till the water is absorbed during cooking ,then can add oil, by this the oil will not split on you while cooking.