I came to know about Hemp seeds some time ago in last year, especially their nutritional benefits made me curious. I felt inspired to try these seeds in cooking, or otherwise, I was thinking to incorporate the seeds in salads, raitas, etc. One day while browsing Instagram I saw a recipe of Bhang Chicken Curry which is a popular dish in Uttarakhand (locally known as Bhangira Chicken), the recipe video was posted by Chef Pawan Bisht. I bookmarked his recipe as the curry appeared too tempting and the usage of Bhang seeds in Chicken Curry sounds exotic to me. A few months down the line I forgot about this thing, but as Holi is nearby and we were discussing at home what can be cooked or baked during Holi, I suddenly remember this dish and how I wanted to try it. Without any further delay, I placed an order of Hemp seeds at uttarakhandfoods.com (not sponsored) and got a fresh pack delivered within the next few days. Then we cooked the recipe and totally loved it.
Bhang seeds don’t cause intoxication and completely safe for all including children. The seeds don’t taste bitter either, they would release a light nutty aroma at the time of pan roasting. Care needs to be taken not to roast the seeds over high heat. You wouldn’t want to ruin the goodness of omega 3 and omega 6 fatty acids, right? Hemp seeds are a good source of minerals like iron, magnesium, calcium, potassium, etc. These seeds are a great source of amino acids, including the 9 essentials ones (fact source).
Bhang Chicken Curry that we cooked had a nutty undertone from the hemp seeds and usage of other freshly pounded spices created a rustic, robust flavour altogether. It pairs well with rice but goes better if you have with Roti, Paratha, etc. You must stick to all the ingredients mentioned in the recipe to bring out the original taste of the dish. Make it during Holi and surprise your friends, family, and guests. If you’re cooking this recipe don’t forget to share your experience with me. 🙂
Bhang Chicken Curry / Chicken Curry with Hemp seeds
Rustic, flavourful Chicken Curry cooked with nutritious Hemp seeds (Bhaang Ke Beej), locally known as Bhangira Chicken in Uttarakhand. Serve it as a main course dish with Roti or Rice.
Ingredients
- 1kg- Chicken (medium-sized pieces with bone)
- 2 sliced- Onion (medium-sized pieces)
- 2 chopped- Tomato (medium-sized pieces)
- ½ tsp- Turmeric powder
- ½ tsp- Red chilli powder
- Salt to taste
- ¼ tsp- Garam masala powder
- ¼ cup- Mustard oil
- Fresh coriander leaves (chopped) (for garnishing)
For Tempering
- 3- Black cardamom
- 3- Bay leaves
For Spice paste
- 2 tbsp- Bhang seeds/Hemp seeds
- 1 tbsp- Coriander seeds
- ¾ tbsp- Cumin seeds
- ½ tsp- Whole Black peppercorns
- 3- Green cardamom
- 3- Cloves
- 10-12- Garlic cloves
- One 1½” piece- Ginger
- 4-5- Green chillies (adjust as per tolerance)
- ½ tsp- Salt
Instructions
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In a frying pan dry roast Hemp seeds, Coriander seeds, and Cumin seeds over medium heat until they start releasing some aroma (for 1-2 minutes maximum). Remove from the heat and keep aside to cool.
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In a food processor add the roasted seeds with all the other ingredients mentioned For Spice paste.
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Add some water and blitz until coarse paste forms, keep aside.
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Heat mustard oil in a kadai/deep frying pan and add the ingredients mentioned For tempering.
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Next to add the sliced onion, sauté over medium heat until light brown in colour.
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Add the chopped tomatoes, stir and cook until they turn soft.
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Now add turmeric powder, red chilli powder, and spice paste. Mix well, keep stirring for a few minutes until the masala starts releasing oil.
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Add the chicken pieces, mix well.
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Cover and cook over low heat for, keep stirring in between.
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Add salt when the chicken is half cooked.
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I cooked this Chicken Curry without adding any water to it. The chicken got cooked in its juice, and the consistency of the curry was fine for me. But if you experience that the curry is drying up too much add some hot water to adjust during cooking.
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Add Garam masala powder when the chicken is fully cooked, mix well, and remove from the heat.
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Garnish with fresh coriander leaves, serve hot with steamed Rice or Roti, enjoy!
