Amrita Raichand : Chef & Beyond's video: Easy Vaal Chicken Recipe by Chef Amrita Raichand Women s Day Special Recipes

Want to try something different and nutritious with your usual Chicken ? Then Amrita Raichand has curated a set of awesome food recipes specially for you Women out there. Cook this tasty and yummy Vaal Chicken recipe at home for lunch/dinner and Serve it to your family members or guests if any arriving at home. Learn this Easy Chicken recipe by chef Amrita Raichand and Give it a try in your kitchens. To know the recipe, watch the full video and let us know any feedback/queries related to the recipe. Keep watching the channel Being Amrita Chef & Beyond for more such food recipes. Stay tuned !    Ingredients: Vaal papdi- 1 kg Curry cut Chicken - 1 kg Eggs- 8 Ginger- 100 gm Garlic- 100 gm Green chilli- 100 gm Fresh coriander- 50 gm Garam masala- 30 gm Coriander powder- 30 gm Chicken masala powder- 30 gm Salt- 20 gm Rock salt- 250 gm Almond leaves- to wrap the chicken Earthen pot-to cook the chicken Wild leaves-to cover the pot Method: - In a grinder jar, take the garlic, green chilly, fresh coriander, ginger, salt, coriander powder, garam masala and chicken masala. Make a smooth paste with the help of a little water if needed and keep it aside. - Wash the chicken and transfer to a bowl. Marinate the chicken with the paste making sure each of the pieces are coated evenly. - Mix the Vaal with rock salt and keep aside. - Now take some almond tree leaves, place two to three marinated chicken pieces in one leaf and wrap them like pockets. Secure the leaf with a piece of thread tied around. - Follow the same step till all the chicken pieces are wrapped and ready. - Wrap the eggs in silver foil, 2 in 1 sheet and keep aside. - Now take an earthen pot (matka) and layer the base with Vaal papdi, once done start putting the chicken in the pot and arrange without leaving much space, if any, fill the gap with Vaal. - Add a layer of eggs again avoiding any big gaps. - Repeat the process using all the prepped ingredients. - With wild leaves fill the matka till the top making sure there are no gaps and fill it until no more leaves can go inside. The idea is to make it tight so that chicken cooks with the steam created inside the pot. - Now turn the pot upside down and place on an empty space as the chicken has to be cooked in the bonfire. Arrange dry hay, coconut shells and other wooden sticks around the pot to light the fire. - Light the fire and cook the chicken for 35-45 mins. - Let the pot cool down before flipping. - Serve the chicken, Vaal, eggs with roti and lemon. Subscribe to Being Amrita: http://www.youtube.com/channel/UCsmpRzS2bqtQhU2VXGadr_g?sub_confirmation=1 Follow Me on Social Media: https://twitter.com/amritaraichand https://www.facebook.com/amritaraichand/ https://www.instagram.com/amritaraichand Also SUBSCRIBE to India Food Network - http://bit.ly/SubscribeToIndiaFoodNetwork