Marinate mutton liver with curd, red chili powder, cumin coriander powder, half of the ginger-garlic paste, garam masala powder, black pepper powder, and salt. Set aside for two hours.
Heat oil in a non-stick pan.
Add ginger-garlic paste and sauté for two minutes.
Add tomato paste and sauté for another two to three minutes.
Add marinated chicken liver. Sauté and cook for fifteen to twenty minutes. Check for seasonings.