A beautifully plated dish of Sweet and Sour Chicken ‘Rizala,’ featuring tender, boneless chicken pieces cooked in a rich, mildly spiced sauce with a perfect balance of sweetness and tanginess. The dish has a golden hue with hints of caramelized onions, yogurt, and aromatic spices. Garnished with slivered almonds and fresh coriander, it is served in a rustic ceramic bowl. Accompanied by a side of fragrant basmati rice and warm naan, the bowl rests on a wooden table, with soft, warm lighting enhancing the inviting and flavorful presentation.

Bogra-Style Sweet and Sour Chicken Rizala

This Bogra-style chicken rizala is a rich and mildly sweet-and-sour dish with tender chicken, caramelized onions, and creamy yogurt. A classic from North Bengal, this dish is made entirely without spices but boasts deep, complex flavors.
Portions:4
Cooking Time:45 minutes
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Equipment

  • large frying pan
  • blender
  • Large, lidded pan
  • Sieve
  • stirring spoon

Ingredients

  • 3 small onions each about 75g, peeled, halved, and thinly sliced
  • Corn or peanut oil for frying
  • 2 small onions about 175g, peeled
  • 5 cm 2 in piece fresh ginger, peeled
  • 4 garlic cloves peeled
  • 4 tablespoons oil saved from frying the onions
  • 1 tablespoon ghee or substitute with more oil
  • 1 whole chicken about 1.75kg, skinned and cut into small pieces
  • 6 tablespoons natural yogurt
  • 1½ teaspoons salt
  • 6 –10 whole bird’s eye chillies slit slightly
  • 1¾ teaspoons sugar
  • 2 tablespoons lemon or lime juice

Instructions

  • Fry the Onions: Heat enough oil in a large frying pan to a depth of about 3mm (⅛ in) over medium heat.
  • Add the sliced onions and fry for 8 minutes until they begin to brown.
  • Reduce the heat to medium-low, stir, and fry for 2 more minutes.
  • Lower the heat to low and continue frying until most onions turn a deep reddish-brown (about 12 more minutes).
  • Drain & Cool: Transfer the fried onions to a sieve over a bowl, letting excess oil drain.
  • Spread them on kitchen paper to dry.
  • Once completely cool, crumble them and set aside.
  • Prepare the Paste: Blend the remaining onions, ginger, and garlic in a blender with 3–4 tablespoons water until smooth.
  • Cook the Paste: Heat 4 tablespoons onion oil and 1 tablespoon ghee in a large, non-stick, lidded pan over medium-high heat.
  • Add the blended paste and cook for 5 minutes until lightly browned.
  • Brown the Chicken: Add the chicken pieces and stir for 1 minute.
  • Over the next 5 minutes, add 1 tablespoon of yogurt at a time while stirring, allowing the chicken to brown.
  • Simmer the Chicken: Add 175ml (6 fl oz) water, the crumbled onions, and salt.
  • Stir and bring to a gentle simmer.
  • Cover, reduce heat to low, and simmer for 20 minutes, occasionally turning the chicken.
  • Final Touches: Add the chillies, sugar, and lemon/lime juice, stirring to mix.
  • Cover and continue cooking over low heat for another 10 minutes.
  • Serve Hot: Serve immediately with plain basmati rice or naan.

Notes / Tips / Wine Advice:

Serving Tip:
Garnish with fresh coriander leaves and serve with steamed basmati rice, paratha, or naan.
Wine Advice:
Pair this Sweet and Sour Chicken Rizala with a light and fruity white wine like Gewürztraminer or a dry Riesling to balance its mild sweetness and acidity.

Nutritional Information

Calories: 485 kcal | Carbohydrates: 12 g | Protein: 45 g | Fat: 30 g | Fiber: 2 g | Sugar: 6 g | Salt: 1.7 mg
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Recipe Category Chicken / Curry / Main Dish
Country Bangladesh
Season: All seasons
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