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Flavorful NYC Halal Cart Chicken and Rice Recipe Easy Homemade Guide

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A delicious and authentic NYC Halal Cart style chicken and rice recipe featuring juicy marinated chicken thighs and fragrant turmeric-spiced basmati rice, perfect for quick weeknight meals or gatherings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1/2 cup plain yogurt
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1 1/2 cups long-grain basmati rice
  • 3 cups chicken broth or water
  • 1 tsp turmeric powder
  • 1/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tbsp butter or olive oil
  • 2 tbsp fresh parsley or cilantro, chopped
  • 1/2 cup mayonnaise (optional, for white sauce)
  • 1/4 cup plain yogurt (optional, for white sauce)
  • 1 clove garlic, minced (optional, for white sauce)
  • 1 tbsp lemon juice (optional, for white sauce)
  • Salt and pepper to taste (optional, for white sauce)
  • Water to thin white sauce if needed
  • Store-bought or homemade hot sauce, to taste (optional)

Instructions

  1. In a large bowl, whisk together yogurt, garlic, cumin, coriander, turmeric, paprika, black pepper, salt, lemon juice, and olive oil until smooth. Add chicken thighs and toss to coat. Cover and refrigerate for at least 1 hour, preferably 2 hours.
  2. Rinse basmati rice under cold water until water runs clear; drain well.
  3. In a medium saucepan, melt butter or heat olive oil over medium heat. Add turmeric and cinnamon and stir for 30 seconds to toast spices.
  4. Add rice, salt, and chicken broth or water. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes until rice is tender and liquid absorbed. Remove from heat and let rest covered for 5 minutes.
  5. Heat a non-stick skillet or cast-iron pan over medium-high heat. Add a drizzle of olive oil. Add marinated chicken pieces and cook 6-7 minutes per side until golden brown and cooked through (internal temp 165°F). Avoid overcrowding. Remove and let rest before slicing.
  6. In a small bowl, whisk mayonnaise, yogurt, minced garlic, lemon juice, salt, and pepper for white sauce. Add water a teaspoon at a time if too thick.
  7. Fluff rice with a fork and sprinkle with chopped parsley or cilantro. Plate rice, top with sliced chicken, and drizzle with white sauce and hot sauce to taste.

Notes

Marinate chicken for at least 1 hour, preferably 2 hours or overnight for best flavor and tenderness. Rinse rice thoroughly to remove starch and prevent clumping. Avoid overcrowding the pan when cooking chicken to get a good sear. Let chicken rest after cooking to keep it juicy. Adjust white and hot sauces to taste. For a gluten-free version, ensure sauces are gluten-free. Optional baking method: bake marinated chicken at 400°F for 20-25 minutes.

Nutrition

Keywords: NYC Halal Cart, chicken and rice, halal chicken recipe, turmeric rice, street food, easy dinner, homemade halal cart

Find it online: https://zorbmeal.com/flavorful-nyc-halal-cart-chicken-and-rice-recipe-easy-homemade-guide/