⏤ The Recipe
Cart-Style Halal Chicken Recipe with Yellow Rice.
Thiscart-style halal chicken recipeis inspired by the popular street food, but made even better! Juicy, deeply marinated chicken is piled over fluffy yellow rice, then finished with crisp lettuce, ripe tomatoes, a creamy, garlicky white sauce, and a fiery red sauce. It’s bold, fi…
Prep
25m
Cook
30m
Total
2h
Serves
6
⏤ The Story
Thiscart-style halal chicken recipeis inspired by the popular street food, but made even better! Juicy, deeply marinated chicken is piled over fluffy yellow rice, then finished with crisp lettuce, ripe tomatoes, a creamy, garlicky white sauce, and a fiery red sauce. It’s bold, filling, and packed with the kind of flavor that keeps you going back for another bite.
If you know me, you knowrotisserie-style oven-roasted chickenis my favorite food. However, halal cart-style chicken is a close second. There’s a reason it’s one of New York City’s most popular food cart meals, after all! I always make sure to grab a bowl or two, along withNew York-style pizza, whenever I’m in the city, and it never disappoints.
That said, I’ve found the meal is even better when made at home, since you have more control over the flavor. The marinade develops more depth, the chicken gets a better sear, and the sauces taste fresher and more balanced. My recipe offers everything you love about the street cart version, just dialed up and easy to customize to your liking!
See the recipe card below for the complete ingredient list and instructions.
⏤ The Method
Step by step.
Marinate the Chicken
- 1
In a large bowl, whisk together the yogurt, oil, vinegar or lemon juice, garlic, spices, and salt until smooth.
- 2
Add the chicken and toss to coat completely.
- 3
Cover and refrigerate for at least two hours, preferably overnight.
Make the Yellow Rice
- 1
Rinse the rice in a fine mesh strainer until the water runs mostly clear.
- 2
Add the rice, chicken stock, butter, turmeric, cumin seeds, bay leaf, garlic powder, and salt to a rice cooker or pot.
- 3
Cook using the white rice setting or simmer covered until tender.
- 4
Fluff with a fork and keep warm.
Make the White Sauce
- 1
Whisk all ingredients together in a bowl until smooth.
- 2
Add a little cold water if needed to thin to a pourable consistency.
- 3
Transfer to a squeeze bottle (optional) and refrigerate for at least two hours, preferably overnight.
Make the Red Sauce
- 1
Soak the dried chiles in boiling water for ten minutes.
- 2
Add softened chiles, garlic, vinegar, paprika, cayenne, and salt to a blender and blend until smooth.
- 3
With the blender running, slowly stream in the oil to emulsify.
- 4
Add soaking liquid as needed to thin.
- 5
Transfer to a squeeze bottle and chill for at least two hours.
Cook the Chicken
- 1
Heat a cast-iron skillet or grill over high heat.
- 2
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).
- 3
Transfer to a cutting board and rest for 10-15 minutes.
Prepare the Salad & Bread
- 1
Finely shred the lettuce and thinly slice the tomatoes.
- 2
Refrigerate until ready to serve to keep crisp.
- 3
Warm the pita in a dry pan or oven until soft and lightly toasted.
Assemble and Serve
- 1
Cut the chicken into small, uniform one-inch (two and a half centimeter) pieces.
- 2
Add a bed of yellow rice to a plate or bowl.
- 3
Top with chopped chicken.
- 4
Add lettuce and tomatoes.
- 5
Drizzle with white sauce and red sauce.
- 6
Serve with warm pita on the side.
⏤ Chef's 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.
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