Indian · Dinner
Tangy Tomato Chicken Rice Bowl
Chicken Balti Bowl
A complete weeknight bowl of British-Indian wok-style chicken in a tangy tomato-onion masala with bell pepper, spooned over basmati rice and finished with fresh herbs.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
18gFat
48gCarbs
5gSugar
3gFiber
720mgSodium
110mgChol
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Instructions
1
Prep
Rinse 140g basmati rice. Cut 400g chicken thigh into 1-inch pieces; toss with 0.5 tsp salt. Cut 1 onion into 1-inch petals, 1 bell pepper into 1-inch squares. Chop 2 medium tomatoes finely, 2 green chillies finely. Measure all spices. Julienne 2 tsp fresh ginger. Chop 4 tbsp coriander, crush 1 tsp kasuri methi.
2
Boil
Combine rice, 260ml water, 0.5 tsp salt in a saucepan. Bring to boil over high heat, cover, reduce to low, cook 10 minutes. Remove from heat, rest covered 5 minutes.
3
Sear
Heat 1.5 tbsp oil in a wok over high heat until shimmering. Add chicken in a single layer, sear 4 minutes turning, until edges are deeply golden. Remove and set aside.
4
Saute
Add remaining 1.5 tbsp oil to the pan over high heat. Add onion and bell pepper, stir-fry 2–3 minutes until charred at edges but crisp. Lower heat to medium, add ginger-garlic paste and green chillies, cook 30 seconds until fragrant.
5
Build
Add tomatoes, tomato paste, kashmiri chilli powder, coriander, cumin, turmeric, and 0.5 tsp salt. Cook 4–5 minutes over medium-low, mashing tomato, until oil beads at edges. Splash in 200ml hot water, stir, simmer 2 minutes until lightly thickened.
6
Simmer
Return chicken with juices and julienned ginger. Toss 3 minutes over medium heat until chicken reaches 165°F and masala clings. Stir in garam masala, kasuri methi, and half the coriander off heat.
7
Plate
Fluff rice with a fork. Spoon into bowls, top with chicken balti, garnish with remaining coriander. Serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 140g (4.9 oz) basmati rice
- 260ml (1 cup + 1 tbsp) water
- 1.5 tsp salt
- 3 tbsp neutral oil
- 1 medium yellow onion
- 1 medium green bell pepper
- 2 tbsp ginger-garlic paste
- 2 green chilli
- 2 medium tomato
- 2 tsp tomato paste
- 2 tsp kashmiri chilli powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1.5 tsp balti garam masala
- 1 tsp kasuri methi
- 2 tsp fresh ginger
- 4 tbsp fresh coriander
- 2 lemon wedges