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Bhang Chicken Curry / Chicken Curry with Hemp seeds

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.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 People
Author Chandrima

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

  1. 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.

  2. In a food processor add the roasted seeds with all the other ingredients mentioned For Spice paste.

  3. Add some water and blitz until coarse paste forms, keep aside.

  4. Heat mustard oil in a kadai/deep frying pan and add the ingredients mentioned For tempering.

  5. Next to add the sliced onion, sauté over medium heat until light brown in colour.

  6. Add the chopped tomatoes, stir and cook until they turn soft.

  7. Now add turmeric powder, red chilli powder, and spice paste. Mix well, keep stirring for a few minutes until the masala starts releasing oil.

  8. Add the chicken pieces, mix well. 

  9. Cover and cook over low heat for, keep stirring in between.

  10. Add salt when the chicken is half cooked.

  11. 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.

  12. Add Garam masala powder when the chicken is fully cooked, mix well, and remove from the heat.

  13. Garnish with fresh coriander leaves, serve hot with steamed Rice or Roti, enjoy!