Step 1

Warm ghee in a heavy-bottomed pan over medium heat. Add onions and cook until caramelized and golden brown, for about 10 minutes.

Step 2

Add bay leaf, ginger and garlic, and cook for another couple of minutes until the raw smell fades.

Step 3

Stir in the Kashmiri chili powder, coriander powder, ground cumin, garam masala, and salt.

Step 4

Lower the heat and add liver to the onion masala. Cook for 5 minutes.

Step 5

Stir in the yogurt and continue cooking on low heat for 10 minutes or until the color changes. Stir to prevent the meat from sticking to the pan.

Step 6

Taste with salt and serve with naan or paratha.