Halal Cart Chicken Over Rice

5 from 8 votes

Halal cart chicken over rice is a NYC staple. Easy to prepare, you'll want to keep this in your rotation.

Prep Time10

Cook Time30

Course: Dinner

Cuisine: Middle Eastern

Keyword: Chicken

Servings:

2 pounds boneless skinless chicken thighs If you find halal meat that’s great but not necessary
1 1/2 teaspoon garam masala
1 teaspoon cumin
½ tsp smoked paprika
1 tsp garlic powder
¼ tsp turmeric powder
salt
pepper
1 lemon
1 tbsp olive oil
1/2 onion medium, diced

Cut any remaining fat off the chicken thighs. Place into a bowl with everything under the chicken section, except the diced onions. Mix together well and let this marinate for at least 20 minutes. I like to do this while the rice is cooking.
In a small saucepan melt the butter over high. Toast the turmeric and chicken bouillon for 30 seconds then add the rice and toast for 1 min. Add the water and bring to a boil. Once boiling, stir, cover and lower the heat to low. Let cook for 20 minutes.
Once the rice is done, heat a skillet over medium high heat, then add in olive oil once hot. Add in the chicken and cook for 15 minutes. At the five minute mark add in the onions if you’d like.
While the chicken is cooking make the white sauce. Combine all the ingredients for the white sauce in a small bowl and whisk together. It should be a somewhat thick yet runny and smooth consistency. If needed, add a few tablespoons of water to thin it out.
Everything should be finished at this point. Plate with the rice first, chicken over top, lettuce on the side and white sauce all over. Add your favorite hot sauce too if you’d like.