Ingredients (Serves 2–3)
- 500 g chicken or lamb liver, cleaned and cut into bite-sized pieces
- 2 medium onions, sliced
- 2 tbsp oil
- 1 tsp garlic paste (or 2 garlic cloves, minced)
- 1 tsp ginger paste
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp red chili powder (optional)
- ½ tsp paprika
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley or cilantro (optional)
Instructions
1. Marinate the Liver
In a bowl, combine the liver with:
- Garlic
- Ginger
- Salt
- Black pepper
- Red chili powder
- Paprika
- Cumin
- Coriander
- Lemon juice
- 1 tbsp oil
Mix well and let it marinate for 15–20 minutes.
2. Prepare the Onions
Toss the sliced onions with the remaining 1 tbsp oil and a pinch of salt.
3. Air Fry
- Preheat the air fryer to 190°C (375°F) for 3–5 minutes.
- Spread the onions in the basket and air fry for 5 minutes.
- Add the marinated liver on top of the onions in a single layer.
- Air fry at 190°C (375°F) for 8–10 minutes, shaking the basket halfway through.
Note: Chicken liver usually cooks in 8–9 minutes. Lamb liver may need 9–10 minutes. Avoid overcooking, as liver can become dry and tough.
4. Finish
Mix the liver and onions together after cooking. Garnish with chopped parsley or cilantro and serve with lemon wedges.
Serving Suggestions
- Warm naan or pita bread
- Steamed rice
- Fresh salad
- Mint yogurt dip
