This juicy Halal Chicken is made New York Halal Cart Style, packed with big flavor, with seasoned chicken, vibrant yellow rice, fresh lettuce and tomato salad, and creamy white sauce. It's a street food favorite!
Get ready for some serious street food flavor! This Halal Chicken Recipe is made Halal Cart Style, just like the legendary New York vendors with perfectly seasoned chicken, fluffy yellow rice, crisp chopped lettuce, and, of course, that creamy, tangy Halal white sauce you can't get enough of.
I’m bringing it all home with this easy version that nails those bold, comforting flavors. It's very much like the Halal places near me that we enjoy regularly. Our favorite place is Halal Street Food in Charlotte, NC. Yum!
I'm including recipes for the whole platter you'll typically receive as most places serve - with rice, white sauce, and simple salad - not just the chicken, so you can enjoy the whole experience.
It’s bold, comforting, and seriously addictive, perfect for loading up your plate for lunch, dinner, or meal prepping for the week. Once you try it, I guarantee it’ll be in your regular rotation.
Let's talk about how to make halal cart chicken, shall we?
Halal Chicken Ingredients (Halal Cart Style)
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE CHICKEN
- Chicken. Use boneless skinless chicken thighs (you can use chicken breast).
- Olive Oil.
- Lemon Juice.
- Garlic.
- Spices. Paprika, ground coriander, dried oregano, ground cumin, garam masala, turmeric, salt and black pepper.
- OPTIONAL YELLOW RICE
- Butter. Or use ghee.
- Rice. I prefer basmati rice for this dish, though any rice will work.
- Spices. Ground cumin, dried oregano, turmeric, salt.
- Chicken Broth. Or use water.
- HALAL WHITE SAUCE
- Yogurt. Full fat plain yogurt Greek yogurt is ideal, or use full-fat sour cream.
- Mayonnaise.
- White Vinegar.
- Lemon Juice.
- Garlic.
- Parsley.
- Salt and Pepper. To taste.
- Optional. Sugar for a touch of balancing sweetness, water for thinning.
- FOR SERVING
- Chopped iceberg lettuce, tomato slices or wedges, pita bread, sriracha or similar hot sauce
How to Make Halal Cart Style Chicken - the Recipe Overview
Marinate the Chicken. Whisk the marinade ingredients together, coat the chicken evenly, cover, and refrigerate for at least 1 hour (up to 4 hours for maximum flavor).
Cook the Chicken. Heat oil in a large pan over medium heat. Cook the chicken 4-5 minutes per side until done. (Grill for extra smoky flavor if you like.) Remove and chop into bite-sized pieces.
Make the Yellow Rice. Rinse the rice until the water runs clear. Melt butter in a pot, then bloom cumin, oregano, turmeric, and salt for 1 minute.
Stir in the rice, add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Let rest 5 minutes, then fluff with a fork.
Make the Halal White Sauce. Whisk together yogurt (or sour cream), mayo, vinegar, lemon juice, garlic, parsley, pepper, salt, and optional sugar until smooth. Thin with a little water, vinegar, or lemon juice if needed.
To Serve. Reheat the chicken briefly with a splash of lemon juice if needed.
Plate the chicken with yellow rice, lettuce, tomatoes, and pita bread. Drizzle generously with white sauce. Serve sriracha on the side for heat!
Boom! Done! Your Halal chicken is ready to serve.
Recipe Tips & Notes
- Marinating Time. You can marinate the chicken longer than 4 hours, but note that the acidic lemon juice can turn the chicken mushy in texture if you marinate for too long.
- This recipe is great with pickled red onion or chilli pickle on the side for a nice sour, acidic pop of flavor.
Frequently Asked Questions
What is a Halal Street Cart?
A Halal street cart is a food vendor found in busy city areas that serves quick meals following halal dietary laws. They typically serve dishes like seasoned chicken or lamb over rice, with salad, pita, and signature white and red sauces.
Halal street carts grew popular in New York City, with spots like The Halal Guys leading the way, dishing up bold, flavorful plates of chicken and rice that started with hungry cab drivers and ended up winning over the whole city.
You'll find them everywhere today, including my favorite place in Charlotte.
What is "Halal" Chicken?
Halal chicken is chicken that’s prepared according to Islamic dietary laws, meaning the bird is slaughtered humanely while a prayer is said, and processed in a way that meets halal standards.
Halal means "permissible" in Arabic and refers to foods prepared in a religiously permissible way.
Storage & Leftovers
Leftover Halal chicken will last up to 5 days in the refrigerator in a sealed container. Gently reheat it in a pan with a splash of oil and lemon juice to freshen it up and enjoy again.
You can also freeze the for 2-3 months.
That's it, my friends. I hope you enjoy this halal cart chicken recipe. Let me know if you make it. I'd love to hear how it turned out for you.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Want more Spicy Chicken Recipes?
- This easy Chicken Shawarma recipe brings similar Middle Eastern flavors, perfect for making at home.
- Chicken Yakitori is a Japanese dish of grilled chicken skewers that delivers big flavor, perfect for gatherings.
- Peri Peri Chicken is slathered in a homemade peri peri sauce, then grilled or baked, nice and spicy.
- This Jamaican jerk chicken is loaded with Caribbean flavor, with a spicy Scotch bonnet marinade, a family favorite and easy to make!
- See all of my Spicy Chicken Recipes.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Halal Chicken Recipe (Halal Cart Style)
Ingredients
FOR THE CHICKEN
- 2 pounds boneless skinless chicken thighs (you can use chicken breast)
- ¼ cup olive oil + 1 tablespoon for cooking
- ¼ cup lemon juice
- 3-4 garlic cloves minced
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garam masala for a warming touch of Indian flavor
- ¼ teaspoon turmeric
- Salt and pepper to taste
OPTIONAL YELLOW RICE
- 2 tablespoons unsalted butter or ghee
- 2 cups basmati rice
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1/4 teaspoon turmeric
- Salt to taste
- 3 cups chicken broth
HALAL WHITE SAUCE
- ½ cup full fat plain yogurt Greek yogurt is ideal, or use full-fat sour cream
- 1/2 cup mayonnaise
- 2 tablespoons white vinegar
- 1 teaspoon lemon juice
- 1 clove garlic minced (or 1 teaspoon garlic powder)
- 1 tablespoon fresh parsley chopped
- Salt and pepper to taste
- Optional. 1 teaspoon sugar (or to taste), water for thinning
FOR SERVING
- Chopped iceberg lettuce, tomato slices or wedges, pita bread, sriracha or similar hot sauce
Instructions
MARINATE THE CHICKEN
- Whisk together the marinade ingredients in a large bowl (or use a blender). Add the chicken and mix to coat evenly.
- Cover and refrigerate. Marinate at least 1 hour, or up to 4 hours for more flavor penetration.
COOK THE CHICKEN
- Heat 1 tablespoon oil in a large pan over medium heat. Add the chicken and cook 4-5 minutes per side, until cooked through. You can also grill the chicken for smoky flavor.
- Remove the chicken and chop into bite-sized pieces.
MAKE THE YELLOW RICE (Can Make Ahead and Keep Warm)
- Rinse the rice under cold water until the water turns clear. Drain.
- Melt the butter in a large pot over medium heat. Add cumin, oregano, turmeric, and salt. Stir and cook for 1 minute to bloom the spices.
- Add the rice and stir to coat with the spices.
- Add the chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and rest for 5 minutes. Fluff with a fork and adjust for salt.
FOR THE HALAL WHITE SAUCE
- Add the yogurt (or sour cream), mayonnaise, vinegar, lemon juice, garlic, parsley, pepper, salt, and optional sugar to a mixing bowl. Whisk until very smooth.
- Taste and adjust. If the sauce is too thick, whisk in 1-2 teaspoons water (or vinegar lemon per your taste) to achieve your desired consistency.
TO SERVE
- Reheat the chicken if needed in a pan with a bit of butter or oil and a splash of lemon juice to freshen and moisten it up.
- Distribute the chicken to plates accompanied by rice, lettuce, tomatoes, and pita bread. Drizzle with halal white sauce. Serve with sriracha on the side.
Nutrition Information
Miska Knezevic says
Nice and easy! Love it!
Mike Hultquist says
Yes!! Thanks, Miska!