Goalondo Steamer Curry or Boatman Style Chicken Curry

The Goalondo Steamer Curry, or Goalondo Ghater Murgi, is a simple but delicious dish crafted by the boatmen of Goalondo Ghat. This small town in Bangladesh's 'Opar Bangla' has become quite the culinary hotspot thanks to this traditional and easy-to-make chicken curry. The few spices used to make it give it a delightful flavor that has been enjoyed by locals and visitors alike for generations. So why not take a trip down to Rajbari District, sit back, and enjoy some of this delicious curry?

Goalondo Steamer Curry- a myth or reality of the past?

A simple chicken curry, formerly cooked by the boatmen of Goalondo Ghat with limited spices, has become very popular and is now known as Goalondo Steamer Curry or Goalondo Ghater Murgi. This dish is the epitome of simplicity when it comes to the preparation of chicken curry. It can be named anything else but its popularity is largely owed to the boatmen of Goalondo Ghat, a small town in Opar Bangla, Bangladesh.

This quaint town is located in Rajbari District and is situated on the bank of the majestic river Padma. This river has been integral to the history of this town, as its boatmen have been feeding the local populace with their delicious curry for centuries. The curry has been tweaked and improved over the years, and now it has become a favorite among locals and travelers alike. It is a perfect example of the local culture and cuisine, and it is a must-try dish for anyone visiting the area.

Goalondo Murgi- story

The old train route from Calcutta to East Bengal, that was once terminated in Goalondo, left travelers with no other option but to take the steamer from there to Narayanganj. It was an overnight journey and the boatmen prepared a basic chicken curry for their own sustenance. To everyone's surprise, however, this runny and light curry became popular among travelers too and is now known as Golanondo Ghater Murgi; a signature Bengali chicken dish.

Frequently Asked Questions

Variation

The Goalondo Steamer Curry is a delectable dish, whose recipe changes with the availability of the ingredients. It's an easy, yet flavorful curry that calls for minimal ingredients. Though some may claim the traditional way to make it includes shrimp paste, the truth is you can use whatever you have on hand. From basic spices to more unique flavors, create your own version of this scrumptious treat!

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Goalondo Steamer Curry or Boatman Style Chicken Curry

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• Author: Debjani Chatterjee Alam
• Total Time: 1 hour
• Yield: 4 People 1x

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Description

A sumptuous and hearty Boatman Style Chicken Curry awaits you! Goalondo steamer curry aka boatman style chicken curry is a basic earthy Bengali-style chicken curry

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Ingredients

Scale 1x2x3x

• 500g Chicken (curry cut)
• 2 Onion
• 10 cloves Garlic
• 2-inch Ginger
• 6 Dry Red Chillies
• 5 Green Chilli (according to taste)
• 2 Tsp. Turmeric Powder
• ½ Cup Mustard Oil
• 1.5 Tsp. Salt or to taste

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Instructions

1. Clean chicken pieces properly.
2. Roughly chop Onion, garlic, ginger, and green chilies and prepare a coarse powder of dry chilies*.
3. Marinate chicken pieces with all the ingredients mentioned except salt.
4. This is, however, my personal opinion to not to add salt to cooking.
5. Leave it for at least one hour but I prefer to marinate overnight.
6. Take the marinated chicken in a thick bottom pan and sauté on high flame for 5 minutes.
7. Then cook on low flame till the chicken turns tender.
8. No need to add water; the chicken will be cooked in its own juice.
9. Switch the flame off and give the curry a standing time of 10 minutes.

Notes

• Don’t add any souring agent like tomato, curd, tamarind, etc.
• Don’t add any masala like garam masala, coriander powder, etc.
• *It’s better to add semi-grinded Red chilies for the actual flavor instead of readily available red chili powder
• Don’t add water as the natural moisture of the chicken and the basic masalas is enough.
• Last but not least; don’t replace Mustard oil with any other variety as it’s the signature ingredient for Goalondo Steamer Curry.

• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Chicken
• Method: Cooking
• Cuisine: Bengali

Nutrition

• Serving Size: 150g
• Calories: 489
• Sugar: 3.8g
• Sodium: 1106mg
• Fat: 31.4g
• Saturated Fat: 4.3g
• Carbohydrates: 12.7g
• Fiber: 1.9g
• Protein: 37.7g
• Cholesterol: 96mg

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Few More Chicken Recipes from Debjanir Rannaghar!

• Bengali Desi Murgir Dum (Also known as Bengali Country chicken curry)
• Bangladeshi Chicken Roast (Also known as Dhakai Roast)
• Restaurant Style Chicken Malai Kebab (also known as Reshmi Kebab)
• Kolkata style Chicken Bharta (Also known as Murg Bharta)
• Orange and Herb Roasted Chicken and Vegetables (Also known as Roast Chicken)
• Dak Bungalow Chicken Curry (also known as Chicken Dak Bungalow)
• Chicken Chaap (Also known as Chaap Bhaja)
• Aam Kasundi Murgi (also known as Bengali Style Chicken in Mango Mustard Sauce)
• Pish-Pash aka Pish Pash (Also known as Indian Rice and Chicken Hotchpotch)
• Doi Murgi (Also known as Kolkata style Doi Chicken)
• Tandoori Chicken (Also known as Tanduri Murg)
• Robibarer Murgir Jhol (Also known as Bengali Runny Chicken Curry)
• Kancha Lonka Murgi (Also known as Bengali Chicken Curry cooked with the skin of Green Chili Paste)
• Authentic Green Thai Chicken Curry (Also known as Chicken Green Curry)

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About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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