Chicken Liver and Gizzard Roast

Chicken liver is not liked by many people who devours chicken, However, those who love the taste of liver embraces it wholeheartedly and this recipe is for such lovers. And my husband and siblings are one among them.

The coconut oil and the pepper used for roasting enhances the taste and you can relish it to the full. I should say this is must try if you are a liver/gizzard devotee.

Chicken Liver & Gizzard Roast
Preparation Time : 1 hour (including marination time)
Cooking Time : 20 minutes.

Ingredients:
For Marination
Chicken Liver & Gizzard  - 900 g
Turmeric Powder - 1/2 tsp
Chili Powder - 1 tbsp
Kashmiri Chilli Powder - 1/2 tbsp
Coriander Powder - 1 tbsp
Fennel seed powder - 1/4 tsp
Garam Masala - 1/4 tsp
Salt - to taste

For Roasting & Cooking Liver
Onion -1
Ginger Garlic Paste - 2 tbsp
Green Chilies - 2
Curry leaves - a handful
Pepper Powder - 1/2 tbsp
Lemon Juice - 2 tbsp
Coconut Oil - 2 to 3 tbsp
Salt - as required

Method:-

1. Wash and drain the Chicken Liver and Gizzard.

2. Marinade the with all the ingredients under marination and refrigerate for 1 to 2 hours or overnight.

3. In a pressure cooker, add the marinated liver and gizzard along with sliced onion and ginger garlic paste. Mix well. And let it cook for 2 whistles. No need to add water.

4. Once cooked if there is too much excess water, make it in a bit high flame and reduce the water level

5. In a pan add coconut oil, once hot, add curry leaves , green chilies and then the cooked liver and gizzard with the gravy.

6. Cover and  Cook in low flame for about 10 minutes and then In a low to medium flame roast the liver and gizzard well. Add pepper powder and lemon juice in between and adjust the salt. Off the flame when the required consistency is attained.

Notes:-

1. You can add 1 small tomato along with onion. I had made it once and even it came out well.