I see a lot of stories online around the origin of this famous Bangladeshi dish. I do not know which is the real story but I heard the same first hand version from both my mother and father who lived in Bangladesh.
Apparently a common route to come to India (Kolkata) from Bangladesh at that time was to take a train from Goalondo. To reach Goalondo most folks relied on steamers and other modes of river travel. This chicken curry used to be made by the boatmen on these river routes. Since obviously there are limited resources on a boat/streamer this chicken curry is made with fresh basic un-ground spices. If you make it, you will see the amazing difference that comes with just the fact that the spices are used whole.
- 1 medium sized whole chicken cut on bones
- 4 big onions coarsely chopped
- 6-7 fat cloves of garlic coarsely chopped
- 1” ginger coarsely chopped
- 2 – 3 dry red chilies coarsely pound
- 1 tsp. turmeric powder
- 5 – 6 tbsp. mustard oil
- 1 tsp. sugar (Optional)
- Salt to taste
Mix the chicken with all above ingredients and keep it for an hour.
Transfer it into a heavy bottom pan and sauté over medium heat for 5 – 7 minutes. Cook it covered till the chicken is tender. The moisture of all the ingredients will be sufficient for cooking, so you really don’t have to add any.
Serve with fresh hot rice.
A similar recipe you might like is Dakbungalow Chicken