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.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Sear
Heat 1.5 tbsp oil in a wok over high heat until shimmering. Add chicken in a single layer (work in batches if needed), sear 3–4 minutes turning, until edges are deeply golden. Remove and set aside.
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.
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.
Simmer
Return chicken with juices and julienned ginger. Toss 3–4 minutes over medium heat until chicken reaches 165°F and masala clings. Stir in garam masala, kasuri methi, and half the coriander off heat.
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.