Image for Chicken Liver Pate

How to make an easy Chicken liver and Mushroom Pate

Image for Chicken Liver Pate
A hot buttered toast with chicken liver and mushroom pate is the best way to start a day on a wet, monsoon morning.

There’s nothing like a hot buttered toast to welcome a rainy morning. Especially one that is slathered with a generous layer of chicken and mushroom pate. This has been one of my favourites ever since I had it on a summer cruise down the Vecht during a holiday in Amsterdam. And from that time on, it has been a staple on Hubby Dear’s shopping list every time he visits the Dutch capital.

Shopping at Albert Heijn, the largest food retailer in the Netherlands is actually his favourite past time. He finds it particularly de-stressing after a hard day’s work. However, it is not always possible to go shopping so I scoured the net for a suitable recipe. In my search , I also realised the importance of #food photography. Alas! My photograph above belies my learning as very often I am in a great rush to take the photo before the food is gobbled up. But don’t be fooled by the photo, it is a very easy and tasty dish to make and impress your guests at fancy parties!

How difficult is it to make a chicken liver and mushroom pate at home?

Actually it is dead easy!

I found this out entirely by accident when I made my version of chicken liver pate last week. For several months now I’ve been making chicken curry with breasts and legs since no one really ate the spare parts or offals. But last week I bought a whole bird and was confronted with the chicken liver!

#Curryinahurry #15 minute Chicken Makkhanwala

I kid you not the world famous chicken Makkhanwala can now be made in your very own kitchen right from scratch.


Kundan Lal Gujral  from Peshawar  founder of Moti Mahal and the original innovator  of Chicken  Makkhanwala essentially developed this dish to use up the left over tandoori chicken. With dollops of cream and a sweet and sour tomato base gravy this was a sure fire winner especially on a cold day. It is no surprise then that this has come to epitomise Indian Cooking with everybody and his aunt claiming to have the original recipe or a recipe just like the original. This dish has travelled the world  and you can literally have chicken makhani from Delhi to Guangzhou

But what do you do when you don’t have tandoori chicken? Moreover what do you do when you have just 15 minutes to whip up a curry?

Simple all you need is

  • 250 g boneless chicken
  • 1/2 tspn garlic ginger paste
  • 1/4 tspn turmeric powder
  • 1/4 tspn red chilli powder ( more if you really like it hot and fiery)
  • 1/4 tspn garam masala powder
  • Salt to taste
  • 1/2 tspn dried onion seed
  • 1 tomato quartered
  • 2 tablespoons tomato puree
  • 1 tbspn finely chopped fresh coriander
  • 2 tspns sugar

Make into a paste

  • 1 medium sized onion
  • 6 blanched almonds ( soak for 2 hours or boil in water and remove skins)
  • 1/4 tspn methi seeds  ( soak for 2 hours or boil in water with almonds)
  • 2-3 curry leaves

For the tempering

  • 2-3 tablespoons oil
  • 1 generous dollop of Amul butter

So now that you’ve got all the ingredients together, here’s what you do

  1. Wash and pat dry the boneless chicken. Cut into 1 ” strips or chunks. Rub with salt, garlic ginger paste, turmeric, chilli powder and garam masala
  2. Heat up the oil in a pressure pan and when hot, add in the butter.
  3. Add the chicken pieces with the masala and stir fry on high heat for a minute or so
  4. Add the paste and continue sauteing
  5. Add the tomato puree and dried onion leaves, chopped coriander and the sugar.
  6. Mix well and add just a dash of water.
  7. Put on the pressure pan lid and allow to cook for 3 whistles.
  8. Slowly let the pressure off and serve hot with phulka or naan.

Now if that’s not easy, what is? 

Kerala Fried Chicken

“Why don’t you drop in for lunch ? ” V suggested one day, “Our food is really simple and you can easily go back to work.” This was in the good old days when I actually worked outside the house and worried about meeting friends outside the office. One day I did manage a quick lunch at V’s house and was amazed to find that it was exactly the same menu day in and day out. Breakfast consisted of toast, butter, jam and cheese with one half boiled egg, and a pot of tea. Lunch was clear bone soup with bread and butter, boiled peas, carrots and beans, with a little bit of mashed potato, a chicken cutlet with some gravy and a dessert of jelly and custard. And, she told me this never ever varied – unless they were entertaining people over a meal in which case they asked the cook to make Indian food or some spaghetti and caramel custard. Of course, if the guests were really important then they catered out and asked for an appropriately exotic menu.

I was shocked when I heard this story. There are so many different kinds of food out there in the world – so many different fruit, vegetable and meat which can be cooked in a zillion ways. Why would one torture oneself with the same food day in and day out? I suppose these are the people who only eat to live. I, unfortunately live to eat and look forward to each meal with the anticipation of an explorer.

Today I was fed up of the usual onion tomato chicken curry that I often rustle up and scoured the net for something different. I was pleasantly surprised to find this easy Kerala Fried Chicken . The original recipe asks you to marinade the chicken for a long time, preferably over night but I did not have this luxury as it was meant for lunch. So I took:

  • 2 chicken legs, skinned and cut into two
  • 1 tspn coriander powder
  • 1/2 tspn zeera powder
  • 1/2 lemon juice + 1 tspn vinegar
  • 1/2 tspn ground pepper
  • 1 tspn garam masala powder.

I made this into a paste and rubbed it onto the chicken pieces that I had slashed so that the spices could penetrate.

I left this to marinade for around half an hour.

In the meanwhile I heated 2 tbspns of oil to which I added 1/2 cup finely sliced onions with two green chillies. I browned them and then added a stalk of curry leaves .

After an hour, I put the chicken into a pressure cooker and allowed it to cook for two whistles. After the pressure dropped, I put the chicken into the browned onion mix and continued frying till all the water was used up and the chicken acquired a nice glossy look.

I took it off the heat and served it with hot chapati.

Unfortunately the chicken got over before I could take a photo for this blog!

  • 1/4 tspn red chilli powder
  • 1 tspn garlic ginger paste