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%Goalondo Steamer Curry Recipe debjanir rannaghar

Goalondo Steamer Curry or Boatman Style Chicken Curry


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


  • 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
  • 1/2 Cup Mustard Oil
  • 1.5 Tsp. Salt or to taste


  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.


  • 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


  • 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

Keywords: Goalondo steamer curry, goalondo chicken curry, bengali chicken curry, boatman style chicken curry, debjanir rannaghar

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