A mysterious chicken dish indeed!!!!!!There are various myths as well as stories available for this super tasty dish ….Basically it’s a heritage chicken dish from a small town of “Opar Bangla” a.k.a Bangladesh ; Goalondo is now a small town in Rajbari District Bangladesh and it’s situated in the bank of river Padma. It was told that there was time during British rule when the train connection between then Capital Calcutta and East Bengal was terminated in Goalondo and People used to take steamer from there to Narayangan to avail connecting train for other places like Dhaka, Chottogram etc. The “Goalondo-Narayanganj” was an overnight journey by steamer and the Muslim Boatman’s used to prepare this basic chicken curry for their need which was somehow got popularized between the travellers also and now it’s a star of Bengali cuisine .
The speciality of the chicken curry is the use of basic ingredients (and no masala at all) supported with the strong aroma of mustered oil. Though I am a borne “Ghoti” but I adore “Bangal” or Bangladesh originated food. When I heard about this chicken curry without any mashala (not even Garam Mashala) I was in opinion that it’s must be a flat dish but believe me after preparing it my reaction was “Hats off Majhibhai”.
- Chicken: 500g
- Onion (Big size): 2
- Garlic: 8-10 cloves
- Ginger: 2”
- Dry Red Chillies: 4-6
- Green Chilli: 4-5 (according to taste)
- Turmeric Powder: 2 tsp
- Mustered Oil: ½ Cup
- Salt to taste
- Clean chicken pieces properly.
- Roughly chop Onion, garlic, ginger and green chillies and prepare a semi powder of dry chillies*.
- Marinade chicken pieces with all the ingredients mentioned except salt (this is however, my personal opinion to not to add salt before cooking) and leave it for at least one hour but I prefer to marinade overnight.
- Take the marinated chicken in a thick bottom pan and sauté in high flame for 5 minutes and then cook in low flame till the chicken turns tender. No need to add water.
- Don’t add any souring agent like tomato, curd, tamarind etc.
- Don’t add any mashala like garam mashala, coriander powder etc.
- *It’s better to add semi-grinded Red chillies for the actual flavour instead of readily available red chilli powder
- Don’t add water as the naturel moisture of the chicken and the basic mashalas is enough.
- Last but not the least, don’t replace Mustard oil with any other verity as it’s the signature ingredient for Goalondo Steamer Curry.