Actually when I wrote out the previous post that I had published yesterday, I just want to explain I have been more then double dog tired. I was playing runescape and of course watching my grandkids. My grandkids are a handful but I love them. So the previous post was one of those days.
Kaliji tikka means actually in Urdu pieces of liver. It is 1 kg or 1 lb of livers of chicken, lamb, goat, veal or beef. All except the chicken livers are cut in to cubes and the membranes are taken off. The chicken livers are pretty much left alone except all of them gets cleaned in salted water by using 1 pinch of kosher salt and a large bowl full of water and this is rinsed over and over again until until the water turns clear.
Use a strainer to make sure that the the water is running clear. Then add more water and 1 tbs of white vinegar to finish the cleaning of the liver. Keep draining the liver a couple of more times and leave the liver draining in the strainer for a couple of more minutes and as you are doing this start grinding the masala (spices) for this dish.
In a mortar and pestle add 1 pinch each of mustard seeds, kaloonji, cumin seeds, fenugreek seeds, black peppercorns, coriander seeds, 1 dried whole red chili, crush all of these until it gets ground in to a coarse powder.
In a cast iron skillet on low heat add 1 oz of olive oil, 2 pats of butter, the liver, the contents from mortar and pestle, 4 cloves of garlic crushed in mortar and pestle and added to the liver, 3 dashes of maggi or knorr aroma, 1 pinch each of pink salt, turmeric, red chili powder, 1 tsp of lemon or lime juice. Let the liver brown and add 1 tbs of tomato paste with 1/2 cup of water. Let it thicken for the sauce. turn off heat.
Eat with chapati.
