Goalondo Steamer Curry or Boatman Style Chicken Curry

A light chicken or Goalondo Steamer Curry is a famous Bengali Chicken Dish


Units Scale
  • Chicken: 500 g (Medium Pieces)
  • Onion: 2
  • Garlic: 8-10 cloves
  • Ginger: 2”
  • Dry Red Chillies: 4-6
  • Green Chilli: 4-5 (according to taste)
  • Turmeric Powder: 2 Tsp
  • Mustard Oil: 1/2 cup
  • Salt to taste


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  2. Clean chicken pieces properly.
  3. Roughly chop Onion, garlic, ginger and green chilies and prepare a coarse powder of dry chilies*.
  4. Marinate chicken pieces with all the ingredients mentioned except salt.
  5. This is, however, my personal opinion to not to add salt to cooking.
  6. Leave it for at least one hour but I prefer to marinate overnight.
  7. Take the marinated chicken in a thick bottom pan and sauté on high flame for 5 minutes.
  8. Then cook on low flame till the chicken turns tender.
  9. No need to add water; chicken will be cooked in its own juice.
  10. 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 the least; don’t replace Mustard oil with any other variety as it’s the signature ingredient for Goalondo Steamer Curry.

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