Go Back

Halal Cart Chicken and Rice with Creamy White Sauce

Shruthi
Halal Cart Chicken and Rice is a hearty street-food platter packed with bold flavors and vibrant textures. Juicy marinated chicken is cooked until golden and served over aromatic turmeric-infused rice. Crisp lettuce and tomatoes provide freshness, while warm pita bread adds a comforting touch.Originally created by immigrant street vendors in New York City, it quickly became a staple for quick lunches and late-night meals. Today, it’s enjoyed worldwide and easily recreated at home. With simple ingredients and bold seasoning, this recipe delivers authentic street-cart flavor without leaving your kitchen.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American Street Food, Middle Eastern Fusion
Calories 750 kcal

Ingredients
  

For the Chicken

  • 500 g boneless chicken thighs
  • 3 tbsp plain yogurt
  • 2 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp coriander powder
  • ½ tsp black pepper
  • Salt to taste
  • 1 tbsp lemon juice

For the Yellow Rice

  • 2 cups basmati rice
  • 2 tbsp butter
  • 1 tsp turmeric
  • ½ tsp cumin
  • 3 cups chicken broth
  • Salt to taste

For the White Sauce

  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • ½ tsp garlic powder
  • Salt and pepper to taste

For Serving

  • Shredded lettuce
  • Chopped tomatoes
  • Warm pita bread
  • Hot chili sauce (optional)

Instructions
 

  • In a bowl combine yogurt, olive oil, garlic, lemon juice, cumin, paprika, turmeric, coriander, salt, and pepper. Coat chicken well and marinate for at least 1 hour.
  • Heat butter in a pot and add rice. Stir for 1 minute. Add turmeric, cumin, and chicken broth. Cover and cook for about 15 minutes until fluffy.
  • Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 6–8 minutes per side until browned and fully cooked. Slice into bite-size pieces.
  • Whisk mayonnaise, yogurt, lemon juice, sugar, garlic powder, salt, and pepper until smooth and creamy.
  • Place rice on a plate, top with chicken, add lettuce and tomatoes, drizzle white sauce generously, and add chili sauce if desired.

Notes

  • Chicken thighs provide better flavor and tenderness.
  • Marinating overnight improves taste.
  • Use basmati rice for authentic aroma.
  • The white sauce can be stored for 3–4 days in the fridge.
  • Add cucumber for extra freshness.
  • Adjust chili sauce depending on spice tolerance.
  • Grilled chicken adds a smoky street-cart flavor.
  • Serve immediately for best texture.
Keyword creamy chicken over rice, grilled chicken rice bowl, halal cart chicken, halal platter, NYC street food, white sauce chicken