# Kaleji Tikka Masala with Pav Buns

A rich and flavorful Kaleji Tikka Masala, perfectly paired with buttery pav buns, made for festive moments.

- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- 500 g mutton kaleji (liver)
- as required water
- 2 tbs sirka (vinegar)
- 0.5 cup dahi (yogurt) thick
- 2 2-3 kashmiri lal mirch (kashmiri red chilli)
- 4 4-5 cloves lehsan (garlic)
- 5 5-6 sabut lal mirch (button red chillies)
- 0.5 tbs zeera (cumin seeds) roasted & crushed
- 0.5 tsp or to taste iodized himalayan pink salt
- 2 2-3 tbs lemon juice
- 2 2-3 hari mirch (green chillies)
- 2 tbs hara dhania (fresh coriander)
- 3 tbs dahi (yogurt)
- 1 tsp lal mirch powder (red chilli powder)
- 0.5 tsp haldi powder (turmeric powder)
- 1 tbs sabut dhania (coriander seeds) roasted & crushed
- 1 tbs zeera (cumin seeds) roasted & crushed
- 1 tsp lal mirch (red chilli) crushed
- 1 tsp garam masala powder
- 1 tbs adrak lehsan paste (ginger garlic paste)
- 0.25 cup cooking oil
- 1 small pyaz (onion) sliced
- 2 2-3 tbs or as required water
- 1 tsp or to taste iodized himalayan pink salt
- 2 two hari mirch (green chillies) sliced
- chopped hara dhania (fresh coriander)
- as required makhan (butter)
- 0.5 tsp lehsan (garlic)
- 0.25 tsp lal mirch (red chilli) crushed
- 1 tsp hara dhania (fresh coriander)
- burger buns
- rings pyaz (onion)

## Instructions

1. Put mutton kaleji in a bowl.
2. Add water as required.
3. Add sirka.
4. Mix well and let it rest for 5-10 mins then strain.
5. Make a chutney with dahi, kashmiri lal mirch, lehsan, sabit lal mirch, zeera, iodized himalayan pink salt, lemon juice, hari mirch and hara dhania then blend well and set aside.
6. Strain the kaleji, then add dahi, lal mirch powder, haldi powder, sabit dhania, zeera, lal mirch, garam masala powder and adrak lehsan paste.
7. Mix well and set aside.
8. Turn on the stove and set it to medium flame, then add cooking oil.
9. Add pyaz and fry on medium flame until golden.
10. Add marinated liver and mix well.
11. Add water to avoid the masala from burning.
12. Cook on medium flame for 5-6 mins.
13. Add iodized himalayan pink salt, hari mirch and hara dhania then mix well.
14. Set aside.
15. Add makhan, lehsan, lal mirch, hara dhania and burger buns cut in half to tava then toast from both sides.
16. Add prepared chutney, prepared kaleji and pyaz rings.
17. Serve

## Equipment

- bowl
- chopping board
- spoon
- measuring glass
- hand blender
- strainer
- spatula
- tava

## Tips

- Adding vinegar to the liver removes the metallic taste, eliminates the blood smell and makes it tender.
- Salt should not be added early as the meat will release a lot of water and make the kaleji chewy.

## Source

- Original video: https://www.facebook.com/share/v/18ARfff7Bd/
- Recipe page: https://www.cliprecipe.com/recipe/5003ecd2-e8ed-4c47-aa7a-5795325afe78
- Extracted: 2025-06-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt