Bhang ka rang

Updated At : 07:13 AM Nov 11, 2018 IST

Pushpesh Pant

In popular mind, bhang aka hash, marijuana, grass and cannabis is associated with an intoxicating drink or smoke. After a long battle, Canada has legalised its use as a recreational drug. In India, for centuries, thandai spiked with booti has been part of Holi celebrations. It is part of the traditional way of life in Benaras. While we are not trying to promote the euphoric stuff here, we do want to tell readers that the seeds are free from any hazards that the plants leaves hold. A nutty bhaang ki chutney has always been relished in Uttarakhand and ground seeds have enhanced vegetables like gaderi (local yam). However, we were recently surprised to encounter a bhangedi murgh at a hotel in Nainital. The dish was an improvisation on the bhaang theme by their gifted Chef Sanjay Srivastava. Here is a simpler version for our readers.

Bhangedi Murgh

Ingredients

Chicken 750 g (preferably boneless)

Curd 1/2 cup (hung to drain water then whisked)

Garlic-ginger paste 1 tbsp

Cannabis seeds 2-3 tbsp (ground to a smooth paste)

Coriander powder 1 tsp

Red chilli powder 1/2 tsp

Peppercorn powder 1/2tsp

Cumin powder 1/2 tsp

Salt to taste

Ghee/butter 1/4 cup

Method

Clean, trim, wash and pat dry the chicken. Prepare a marinade blending the ginger-garlic paste, powdered spices and salt with curd in a bowl. Put the chicken in the marinade and apply evenly. Keep aside for about two hours. Heat ghee/butter in a thick bottom pan and add the chicken along with the marinade in it. Cover and cook on medium flame for about 15 minutes uncovering to stir in between. Keep checking that the chicken does not stick to the bottom of the pan. Add the paste of cannabis seeds and continue cooking for another three-four minutes till fat leaves the sides. Remove from stove, adjust seasoning and serve hot.

Bhang ka rang

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