Chicken Liver Roast

Chicken Liver Roast

Liver Roast is a popular kerala recepie. You can try any chicken / beef/ mutton liver with the same recepie. I have used Chicken liver here. This recepie tastes more delicious when cooked in coconut oil with lots of black pepper and sauteed in shallots. Onions can be substituted for shallots. I had used onions today because I ran out of shallots stock.

Serve it with rice, bread, chapatis or naan. It just goes well with anything.

Lets checkout the recepie below


Preparation time : 15 mins

Cooking time: 20 mins

Serves: 4


For Marination:

  • Chicken Liver: 500g
  • Turmeric powder: 1/2 tsp
  • Ginger garlic paste: 1 tsp
  • Red chilli powder: 1 tsp
  • Garam masala powder: 1 tsp
  • Salt: 1 tsp

For Gravy:

  • Ginger: 1 tbsp crushed
  • Garlic: 1 tbsp crushed
  • Green chillies: 2 slit
  • Shallots : 1/2 cup sliced


  • Onions: 2 finely sliced
  • Coriander powder: 1 tbsp
  • Curry powder: 1 tbsp
  • Fennel seeds: 1 tbsp crushed
  • Black pepper powder: 1 to 2 tbsp
  • Curry leaves: few sprigs
  • Salt: as required
  • Coconut oil: 4 tbsp


  • Cut the liver pieces, wash it in water with 1/2 tsp of turmeric in it. Drain and transfer to a bowl.

  • Marinate it with ingredients mentioned under ‘For Marination’ . Keep aside for 15 mins.

  • Heat a wok, add coconut oil.
  • Add crushed garlic, crushed ginger , green chillies . Toss for few seconds.
  • Add finely sliced shallots or onions finely sliced. Add some salt and saute till it turns brown.

  • Reduce the flame and add coriander powder and curry powder. Mix well for 2 mins.

  • Add the marinated liver pieces. Mix gently. Cover and cook for 10 to 15 mins.Do not cook for longer time , as liver becomes rubbery in texture if cooked for longer time.

  • Finally add pepper powder, crushed fennel seeds and some curry leaves. Mix well and its done.

Dentist by profession.. I just love cooking and I try making innovative recepies..
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