Low Carb Indian Liver Bhuna

15 45 254
Ingredients Minutes Calories
Prep Cook Servings
20 min 25 min 6
Low Carb Indian Liver Bhuna
Health Highlights
Serve with cauliflower rice or grilled vegetables.


900 gm Chicken liver, raw (rinsed; drained and cut into small cubes)
1 medium White onion (thinly sliced)
4 pepper Sun-dried chili pepper
1 cup Cilantro (coriander) (about a handful)
4 clove(s) Garlic
1 piece, 2-inch Ginger root (finely chopped)
1 medium Tomato (chopped)
3 tbsp Olive Oil, Extra Virgin (divided)
1/2 tsp Hot pepper (chili) flakes (crushed)
1 tsp Cumin
1 tsp Chili powder
1 tsp Coriander, ground
1/2 tsp Turmeric, ground
1/2 tsp Curry powder
1 tsp Salt


  1. In a bowl, mix together chicken livers with crushed chillies, cumin, chilli powder, coriander, turmeric, curry powder and salt.
  2. Heat 2 tablespoons oil in a frying pan over high heat. Add liver and saute until half cooked. Set aside.
  3. In a clean pan, heat remaining oil until hot. Add onion and fry until almost brown, then add garlic and ginger. Fry for another minute, then add whole red chillies and tomato. Fry for a further minute or until onion has softened. Season with salt, if desired.
  4. Return liver to the pan and reduce heat to medium. Cook, uncovered for 10-12 minutes. You want moist of the moisture to evaporate as this is a dry massala dish.
  5. When livers are cooked through and the pan is almost dry, add coriander leaves and serve.

Nutrition Facts

Per Portion

Calories 254
Calories from fat 130
Calories from saturated fat 31
Total Fat 14.5 g
Saturated Fat 3.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 6.7 g
Cholesterol 518 mg
Sodium 518 mg
Potassium 472 mg
Total Carbohydrate 5.4 g
Dietary Fiber 1.2 g
Sugars 1.9 g
Protein 26.1 g

Dietary servings

Per Portion

Meat 1.7
Vegetables 0.8

Energy sources