Halal Cart-Style Chicken and Rice Recipe

Introduction

Enjoy the vibrant flavors of Halal Cart-Style Chicken and Rice, a deliciously spiced dish inspired by popular street food. Tender chicken pairs perfectly with fragrant turmeric rice and a tangy white sauce for a satisfying meal.

Ingredients

• 2 large chicken breasts
• 1 tablespoon (15 mL) yogurt
• 1/2 lemon, juiced
• 1 clove garlic, minced
• 1 teaspoon (5 g) garlic powder
• 1 teaspoon (5 g) paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon chili flakes
• Salt and pepper, to taste
• 1 cup basmati rice
• 1 tablespoon (15 mL) olive oil
• 2 cups (473 mL) water
• 1/4 chicken bouillon cube
• 1/4 teaspoon turmeric
• 1/4 teaspoon cumin
• Salt to taste
• 3 tablespoons (45 mL) plain Balkan yogurt
• 3 tablespoons (45 mL) mayonnaise
• 1 tablespoon (4 g) fresh parsley, chopped
• 2 tablespoons (30 mL) lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1 large tomato, diced
• Handful parsley, finely chopped

Instructions

1. Step 1: In a bowl, combine yogurt, lemon juice, minced garlic, garlic powder, paprika, turmeric, oregano, cumin, chili flakes, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
2. Step 2: Rinse the basmati rice under cold water until the water runs clear. Heat olive oil in a pot over medium heat.
3. Step 3: Add rice to the pot and toast for 2 minutes, stirring frequently. Add water, crumbled chicken bouillon cube, turmeric, cumin, and salt. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until rice is cooked.
4. Step 4: While the rice cooks, heat a grill pan or skillet over medium heat. Cook the marinated chicken breasts for 6-8 minutes per side, or until fully cooked. Let rest, then slice thinly.
5. Step 5: Mix plain yogurt, mayonnaise, chopped parsley, lemon juice, minced garlic, and salt in a small bowl to make the white sauce.
6. Step 6: Serve sliced chicken over turmeric rice. Drizzle generously with white sauce and top with diced tomato and chopped parsley.

Tips & Variations

• For extra flavor, marinate the chicken overnight in the refrigerator.
• Use chicken thighs instead of breasts for juicier meat.
• Add cucumber to the white sauce for a refreshing twist.
• Serve with warm pita bread on the side for a complete meal.

Storage

Store cooked chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. White sauce is best kept chilled and added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

While basmati rice is traditional and has a fragrant aroma, you can substitute jasmine rice or long-grain rice if preferred, though cooking times may vary slightly.

Is the white sauce dairy-free?

This recipe contains yogurt and mayonnaise, so it is not dairy-free. For a dairy-free option, you can use vegan yogurt and vegan mayo alternatives.

Halal Cart-Style Chicken and Rice Recipe

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★★★★★

4.8 from 58 reviews

This Halal Cart-Style Chicken and Rice recipe recreates the iconic New York street food dish at home. Featuring marinated chicken breasts cooked with a blend of aromatic spices, served alongside turmeric-infused basmati rice and a creamy, tangy white sauce made with Balkan yogurt and mayonnaise. Fresh diced tomatoes and parsley add brightness, making this a satisfying and flavorful meal inspired by classic halal carts.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Chicken

• 2 large chicken breasts
• 1 tablespoon (15 mL) yogurt
• 1/2 lemon, juiced
• 1 clove garlic, minced
• 1 teaspoon (5 g) garlic powder
• 1 teaspoon (5 g) paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon chilli flakes
• Salt and pepper, to taste

For the Rice

• 1 cup basmati rice
• 1 tablespoon (15 mL) olive oil
• 2 cups (473 mL) water
• 1/4 chicken bouillon cube
• 1/4 teaspoon turmeric
• 1/4 teaspoon cumin
• Salt to taste

For the White Sauce

• 3 tablespoons (45 mL) plain Balkan yogurt
• 3 tablespoons (45 mL) mayonnaise
• 1 tablespoon (4 g) fresh parsley, chopped
• 2 tablespoons (30 mL) lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon salt

To Serve

• 1 large tomato, diced
• Handful parsley, finely chopped

Instructions

1. Marinate the Chicken: In a bowl, combine the yogurt, lemon juice, minced garlic, garlic powder, paprika, turmeric, oregano, cumin, chilli flakes, salt, and pepper. Add the chicken breasts, making sure they are well coated with the marinade. Cover and refrigerate for at least 1 hour to allow flavors to meld.
2. Cook the Chicken: Heat a skillet over medium heat. Add a little oil if needed. Cook the marinated chicken breasts for about 6-7 minutes per side, or until fully cooked and nicely browned. Remove from the skillet and let rest before slicing.
3. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. In a pot, heat olive oil over medium heat. Add the rinsed rice and toast for 1-2 minutes. Add water, crumbled chicken bouillon cube, turmeric, cumin, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and water absorbed. Fluff with a fork.
4. Make the White Sauce: In a small bowl, whisk together Balkan yogurt, mayonnaise, chopped parsley, lemon juice, minced garlic, and salt until smooth and creamy.
5. Assemble the Dish: Slice the cooked chicken breasts thinly. Serve chicken over a bed of the turmeric rice. Drizzle with the prepared white sauce. Garnish with diced tomato and finely chopped parsley for freshness and color.

Notes

• Use Balkan yogurt for authenticity in the white sauce, or substitute with Greek yogurt if unavailable.
• Adjust chili flakes to your preferred spice level.
• For a juicier chicken, avoid overcooking and let it rest after cooking.
• Rinsing the basmati rice removes excess starch preventing it from becoming sticky.
• This dish pairs well with warm pita bread or a side salad for a complete meal.

Keywords: Halal cart chicken, chicken and rice recipe, Middle Eastern chicken, basmati rice, white sauce, street food, easy dinner, halal recipe