CHICKEN LIVER

ZORABIAN’S MOUTH-WATERING DELICACY

The chicken liver which is also known as “Kaleja” or “Kaleji” is the most sorted chicken dish in the chicken cuisine. It consists of meat liver, ground meat, and minced fat as well. It does demand a process to prepare the best chicken liver recipe. Recall the days when your elders used to bring the best “Kaleja” from the market and once when you accompanied them, how they imparted the wisdom of how to look out for the best chicken. It isn’t hard though of getting the best “KALEJI”, just that we don’t have enough time to fetch the right chicken. As a result and especially after the Pandemic, chicken liver online delivery has become a trend. Nowadays masses are searching for chicken liver online near me on their phones to get the best meat in the shortest possible time.

When quality is your concern, then you are in no position to compromise at all. So it is best to trust Zorabian, we deliver through results and not merely through empty rhetoric.

FINGER LICKING KALEJI RECIPE

Zorabian has made chicken products online delivery quite smooth. We have our own independent delivery and logistics system which ensures farm-fresh and Antibiotic-free chicken reaches our clients at their doorstep. Our online retail partners like Big Basket, Nature’s Basket, and Dunzo are our platforms where you can inquire about chicken liver online near me.

SPICY KALEJA FRY

INGREDIENTS

• Packet of Zorabian KALEJA
• Tablespoons of Extra Virgin Olive Oil

SPICES

• 1/2 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 1/2 Cinnamon Stick
• 2 Green Cardamoms
• 1 Serrano Pepper finely chopped
• 1/2 cup Onion Masala
• 1 teaspoon Garam Masala
• 1 teaspoon salt
• 1/2 teaspoon Pepper
• 1/4 teaspoon Cayenne Pepper
• To taste 1/2 Lemon Juice
• Dhaniya to garnish.

DIRECTIONS

1. Soak Zorabian chicken KALEJA for 10 minutes in cool water.
2. Then rinse and dry with a strainer.
3. Heat the oil in a large frying pan, then add all the spices. When the cumin seeds begin to brown, add the serrano pepper and stir, then add the onion masala and remaining spices, stirring constantly.
4. Stir in the kaleja for 10 to 12 minutes, or until all of the liquid has evaporated from the pan.
5. Reduce the flame to low and cover the pan with a lid after adding the lemon juice. Let the Kaleja rest for 5 minutes in the oven.
6. Serve with Dhaniya as a garnish.

In times of instant gratification and fake endorsements, trust, loyalty, and legacy is not a one-night show. Thus for the last three decades, we have committed to bringing the ultimate Farm to Fork experience to our consumers. We refrain from using Antibiotics or any growth-enhancing hormones to set a benchmark in the poultry sector.

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