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Halal Chicken Recipe (Halal Cart Style)
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5 from 1 vote

Halal Chicken Recipe (Halal Cart Style)

Juicy Halal Chicken Recipe made New York Halal Cart Style, with seasoned chicken, yellow rice, crispy lettuce, and creamy white sauce, a street food favorite!
Prep Time15 minutes
Cook Time20 minutes
Marinating1 hour
Course: Main Course
Cuisine: American, Middle Eastern
Keyword: chicken thighs
Servings: 8
Calories: 533kcal
Author: Mike Hultquist

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

Calories: 533kcal | Carbohydrates: 41g | Protein: 32g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 183mg | Potassium: 633mg | Fiber: 1g | Sugar: 1g | Vitamin A: 597IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg