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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/halal-cart-style-chicken-and-rice-recipe/