chicken livers on toast

Dishoom, p. 44–45

This is Naved’s mum’s recipe; he has memories of eating it at home with lots of fresh roti. Khaleji (liver) has a robust flavour that stands up well to spices. Served on fire toast, spiced chicken livers are a great breakfast. A squeeze of lime makes them sing. The oil will separate from the sauce towards the end of cooking. Don’t be tempted to leave it behind in the pan – it will be utterly delicious mopped up with toast. The spiced chicken livers are an important component of keema per eedu (page 42); the quantity below is sufficient for 4 servings of keema.