How to make Bhuna Masala Chana Kaleji -

Black chana and chicken liver sautéed with spices – a delicious combination

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sprouted Black Bengal gram, chicken liver (चिकन कलेजी (लिवर))

Cuisine : Indian

Course : Main Course Chicken

Bhuna Masala Chana Kaleji

Bhuna Masala Chana Kaleji Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bhuna Masala Chana Kaleji Recipe

  • Sprouted Black Bengal gram 1 1/2 cups

  • chicken liver 6

  • Soda bicarbonate a pinch

  • Salt to taste

  • Ginger,peeled 1 inch piece

  • Garlic peeled 4-5 cloves

  • Butter 2 tablespoons

  • Green chilli chopped 2

  • Oil 3-4 tablespoons

  • Cumin seeds 1 teaspoon

  • Onions chopped 3 large

  • Onions chopped 2 teaspoons

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Tomatoes pureed 3 medium

  • Dry mango powder (amchur) 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Clean, wash and soak chana in three to four cups of water overnight. Drain and pressure-cook with soda bicarbonate, salt and three cups of water. Drain and keep aside. Reserve stock for cooking. Grind ginger and garlic to a coarse paste.

Step 2

Heat butter in a pan, add green chillies and sauté for half a minute. Add chicken liver, season with salt and sauté on high heat for three to four minutes stirring continuously. Remove from heat and keep aside. Heat oil in a thick-bottomed kadai, add cumin seeds and sauté till they begin to change colour. Add onions and fry till golden brown.

Step 3

Add ginger-garlic paste and sauté for a minute. Add red chilli powder, coriander powder and turmeric powder and sauté for a minute. Add tomato puree and salt and cover and cook on medium heat for five to six minutes or till oil surfaces to the top. Add chana and dry mango powder along with one cup of stock and cover and simmer on low heat till all the water has evaporated and mixture is completely dry. Stir in sautéed liver and garam masala powder.

Step 4

Cook for a minute and serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.