Bhang’s Benediction: Garhwali Bhang Chicken Curry

A Taste of the Hills

In Garhwal’s quiet mountain hamlets, where food is simple but powerful, the bhang chicken curry stands as a testament to the ingenuity of highland kitchens. Made without tomatoes, turmeric, or heavy spice blends, this dish sings with the flavour of fresh chicken, earthy bhang seeds, and the unmistable pungency of hing. It is cooked slowly, with little intervention, allowing nature to do most of the work—the way food was always meant to be.

This is mountain food. Honest, deep and memorable.

Gathering Ingredients (Serves 4–6):

For the Marinade:

• 800 g chicken (preferably bone-in pieces for richer flavour)
• 1 cup plain yogurt
• Salt, to taste
• Mustard Oil, 1 tablespoon

For the Bhang Paste:

• 2 tablespoons bhang seeds (lightly roasted)
• 2–3 green chilies (adjust to taste)
• 1 small handful of fresh coriander leaves
• A pinch of salt

Note: Bhang seeds have a mild, nutty flavour and contain no psychoactive elements. Lightly roasting them enhances their aroma.

For the Curry:

• 4 tablespoons, mustard oil (traditional)
• 3 large onions, thinly sliced
• 1 teaspoon Hing (asafoetida)
• 1 tablespoon crushed ginger-garlic paste (freshly crushed in a mortar pestle, not store bought)
• 2–3 green chilies, slit

Whole spices:

• 2 Tej patta (bay leaves)
• 2-3 green cardamom pods (optional)
• 6-7 timur peppercorns

2 cups warm water (or as per your desired consistency)

Fresh coriander leaves for garnish

Method:

Marinate the Chicken:

• In a large bowl, combine the chicken pieces with yogurt, salt and mustard oil.
• Mix thoroughly with your hands, ensuring the curd coats every piece of chicken.
• Cover and refrigerate for at least 2 hours (preferably overnight) to allow the flavours to meld and tenderize the meat.

Prepare the Bhang Paste:

• Lightly roast the bhang seeds in a dry pan over medium heat until they emit a subtle, nutty aroma (about 1–2 minutes).
• Let the seeds cool slightly, then crush them coarsely using a mortar and pestle In a blender or mortar and pestle, combine the roasted bhaang seeds with green chilies, fresh coriander leaves, and a pinch of salt.
• Grind to form a thick, semi-coarse paste.
• Set aside—this paste is the soul of the dish.

Heat the Mustard Oil (The Heart of the Curry/Stew)

• Heat the mustard oil in a heavy bottomed pot until it begins to smoke lightly(this removes its raw bitterness)
• Turn the heat to low and immediately add hing (asafoetida). The smell will hit you like Garhwal itself—earthy, intense, and grounding.
• Add the whole spices—bay leaves, timur peppercorns and cardamom(if using).
• Let the spices sizzle and bloom for about 30 seconds.

Slow-Cook the Onions

• Add the sliced onions to the pot and stir well. Keep the heat on medium-low.
• Cook the onions very slowly until they turn deep golden brown—this could take 20-30 minutes.
• This slow browning is crucial for the deep, complex flavours of the curry.

Add the Ginger-Garlic Paste

• Once the onions have turned golden, add the freshly crushed ginger-garlic paste.
• Stir for another 3-4 minutes until the raw smell disappears

Cook the Chicken

• Now add the marinated chicken along with the curd mixture.
• Turn the heat to high and sear the chicken for 6-7 minutes or until it gets a slight char.
• The curd will split slightly—don’t panic. Its part of the charm.
• Lower the heat, cover, and let the chicken release its juices for 10 minutes.

Introduce the Bhang paste

• Uncover the pot and add the prepared bhang paste.
• Stir everything together so the bhang coats the chicken. The aroma will shift from ginger-garlic to a nutty, deep warmth.
• Add the warm water to the pot, just enough to submerge the chicken halfway.
• Cover again and cook on low heat for 40-45 minutes (lesser or longer depending on the tenderness of chicken), stirring occasionally.

Rest and Garnish

• Once the chicken is tender, turn off the heat.
• Let the curry rest for 10 minutes before serving—this allows the bhang flavour to seep in deeper.
• Garnish with fresh coriander leaves.

Serve with:

• Hot steamed rice (Pahadi style).
• Garhwali mandua rotis

HearthKeeper’s Secret

“The true magic of this dish lies in its layers of care—a slow-cooked curry where every spice, every stirred ladle, tells the story of Garhwal’s enduring spirit. Remember, in the mountains, even the simplest ingredients, when nurtured with love and tradition, become a feast for the soul.”

May this Garhwali Bhang Chicken Curry, with its innovative twist and time-honoured methods, bring warmth to your table and a taste of the Himalayan heartland to your kitchen. Enjoy every flavourful spoonful!

Note about Bhang in the Cuisine of Uttarakhand

Bhang (hemp seeds) have been a part of Uttarakhand Cuisine (Kumaon and Garhwal hills) for centuries, especially Chamoli, Pauri and Tehri districts of Garhwal. Unlike recreational cannabis, the seeds carry no psychoactive properties. Instead, they add a subtle, roasted nuttiness that is reminiscent of sesame or flaxseed. Families traditionally roasted the seeds, ground them and used them in chutneys, curries and even rotis.

This Garhwal Bhang Chicken Curry is perhaps one of the most underappreciated gems of mountain cuisine—deeply satisfying, honest and rooted in generations of cooking wisdom.