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.
Equipment
- large frying pan
- Large, lidded pan
- Sieve
- stirring spoon
Ingrediënten
- 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
Instructies
- 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 g
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