Add the oil into the pan and heat up on medium heat until hot

Add the garlic paste and sauté for 1-2 minutes until fragrant

Add the finely diced onions and cook on medium heat for 4-5 minutes

Add the chilli powder, turmeric powder, cumin powder, coriander powder and Kashmiri chilli powder then cook the spices for 3-4 minutes – add tablespoon of water to allow the spices colour to be released and prevent burning

Add the chopped tomatoes and cook for 3-4 minutes until the oil separates

Add the chicken liver and cook for 2-3 minutes on high heat

Add the remaining water and cook on medium heat for 6-8 minutes

Add the salt, garam masala and sliced bullet chilli then cook for another 1-2 minutes

Add the dried fenugreek leaves and chopped coriander

Serve immediately with homemade chapatti and enjoy!