Cart-Style Halal Chicken Recipe with Yellow Rice

Inspired by the popular New York street cart options, this homemade cart-style halal chicken recipe is one of my go-to comfort meals. With perfectly marinated chicken, golden rice, and fresh sauces, it's simple to make and even better than takeout!

Prep Time25

Cook Time30

Marinate Time2

Total Time2 55

Course: Main Course

Cuisine: American

Keyword: halal chicken, halal chicken recipe, halal-style chicken

Servings: servings

Equipment

1 Large Mixing Bowl
1 Fine Mesh Strainer
1 Rice Cooker or Large Pot with a Lid
1 Blender or Food Processor
1 Cast-Iron Skillet or Griddle
1 Cutting Board and Sharp Knife
1 Pair of Tongs
2 Squeeze Bottles (optional, for sauces)

Ingredients

For the Chicken

½ cup plain whole-milk yogurt
3 tablespoon neutral oil (canola or avocado)
1 tablespoon white vinegar or lemon juice
6 clove garlic finely grated
2 teaspoon ground cumin
2 teaspoon ground coriander
2 teaspoon dried oregano
1½ teaspoon smoked paprika
1 teaspoon black pepper
2 teaspoon kosher salt
½ teaspoon ground turmeric
½ teaspoon ground ginger
2 pound boneless, skinless chicken thigh

For the Yellow Rice

2 cup long-grain white rice
2 cup chicken stock
1 tablespoon butter
½ teaspoon ground turmeric
1 teaspoon cumin seeds
1 bay leaf
¼ teaspoon garlic powder optional
1 teaspoon kosher salt

For the White Sauce

1 cup mayonnaise
½ cup plain Greek yogurt
2 tablespoon lemon juice
2 tablespoon white vinegar
4 clove garlic finely grated
1 tablespoon sugar
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried dill
1 teaspoon dried tarragon

For the Red Sauce

6-8 dried red chiles chile de árbol or similar
4 clove garlic
1 tablespoon white vinegar
1½ teaspoon paprika
½-1 teaspoon cayenne pepper to taste
1 teaspoon kosher salt
½ cup neutral oil

For Serving

iceberg lettuce finely shredded
ripe tomatoes thinly sliced
pita bread warmed

US Customary - Metric

Instructions

Marinate the Chicken

In a large bowl, whisk together the yogurt, oil, vinegar or lemon juice, garlic, spices, and salt until smooth.
½ cup plain whole-milk yogurt, 3 tablespoon neutral oil (canola or avocado), 1 tablespoon white vinegar or lemon juice, 6 clove garlic, 2 teaspoon ground cumin, 2 teaspoon ground coriander, 2 teaspoon dried oregano, 1½ teaspoon smoked paprika, 1 teaspoon black pepper, 2 teaspoon kosher salt, ½ teaspoon ground turmeric, ½ teaspoon ground ginger
Add the chicken and toss to coat completely.
2 pound boneless, skinless chicken thigh
Cover and refrigerate for at least two hours, preferably overnight.

Make the Yellow Rice

Rinse the rice in a fine mesh strainer until the water runs mostly clear.
2 cup long-grain white rice
Add the rice, chicken stock, butter, turmeric, cumin seeds, bay leaf, garlic powder, and salt to a rice cooker or pot.
2 cup chicken stock, 1 tablespoon butter, ½ teaspoon ground turmeric, 1 teaspoon cumin seeds, 1 bay leaf, ¼ teaspoon garlic powder, 1 teaspoon kosher salt
Cook using the white rice setting or simmer covered until tender.
Fluff with a fork and keep warm.

Make the White Sauce

Whisk all ingredients together in a bowl until smooth.
1 cup mayonnaise, ½ cup plain Greek yogurt, 2 tablespoon lemon juice, 2 tablespoon white vinegar, 4 clove garlic, 1 tablespoon sugar, 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon dried dill, 1 teaspoon dried tarragon
Add a little cold water if needed to thin to a pourable consistency.
Transfer to a squeeze bottle (optional) and refrigerate for at least two hours, preferably overnight.

Make the Red Sauce

Soak the dried chiles in boiling water for ten minutes.
6-8 dried red chiles
Add softened chiles, garlic, vinegar, paprika, cayenne, and salt to a blender and blend until smooth.
4 clove garlic, 1 tablespoon white vinegar, 1½ teaspoon paprika, ½-1 teaspoon cayenne pepper, 1 teaspoon kosher salt
With the blender running, slowly stream in the oil to emulsify.
½ cup neutral oil
Add soaking liquid as needed to thin.
Transfer to a squeeze bottle and chill for at least two hours.

Cook the Chicken

Heat a cast-iron skillet or grill over high heat.
Cook the chicken in batches for five to seven minutes per side until deeply browned with slight charring. Cook until the internal temperature reaches 165°F (74°C).
Transfer to a cutting board and rest for 10-15 minutes.

Prepare the Salad & Bread

Finely shred the lettuce and thinly slice the tomatoes.
iceberg lettuce, ripe tomatoes
Refrigerate until ready to serve to keep crisp.
Warm the pita in a dry pan or oven until soft and lightly toasted.
pita bread

Assemble and Serve

Cut the chicken into small, uniform one-inch (two and a half centimeter) pieces.
Add a bed of yellow rice to a plate or bowl.
Top with chopped chicken.
Add lettuce and tomatoes.
Drizzle with white sauce and red sauce.
Serve with warm pita on the side.

Video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

*Nutrition information does not include sauces, lettuce, tomatoes, or pita.

Storage:
- Store leftover halal chicken, rice, and sauces in separate airtight containers in the refrigerator for up to four days.
- For the best results, reheat the chicken and rice gently in a skillet over medium heat or in the microwave with a splash of water or broth to keep everything moist.
- Freeze the chicken and rice in freezer-safe containers for up to two months, storing them separately for easier reheating. Thaw in the refrigerator overnight before reheating. The white and red sauces are best kept refrigerated and served cold or at room temperature, and should not be frozen.

Nutrition