NYC Halal Cart Chicken and Rice

NYC Halal Cart Inspired Chicken and Rice with White Sauce – A popular street food from New York. I tried this 5 years back during our New York trip and totally loved it..
In this recipe, chicken thighs are marinated with spices, lemon juice etc and then grilled (if left whole)or pan fried till browned. It is then served with turmeric /yellow rice, salad, pita bread and white /red sauce. The one I tasted was mildly spicy, I have jazzed up the spices to suit my taste. Marinate chicken the previous day and it comes together in less than an hour. Perfect for week day lunch /dinner. We had it with Mediterranean Chickpea salad and Lebanese lentil soup (leftovers from the previous day’s dinner).

Ingredients (Serves 3)

1.Boneless chicken (thighs preferred) – Around  1/2 kg

2. Garlic and onion powder – 1/2 tsp each

Turmeric powder – 1/4 tsp

Paprika – 1.5 – 2 tsp

Pepper powder – 3/4 tsp

All spice powder – 1/2 tsp

Coriander powder – 3/4 tsp

Cumin powder – 3/4 tsp

Cinnamon powder – 1/4 tsp

Lemon juice – 1 tbsp

Oregano – 1/4 tsp

Parsley flakes – 1/2 tsp

Yoghurt – 1.5 tbsp

Salt – To taste

Olive oil – 1 tbsp

Combine the chicken thighs with all the ingredients numbered 2. Set aside for atleast 2 hrs in the refrigerator.

For Rice

2. Basmati Rice – 1 cup (Soak rice in enough water for 25 minutes)

Butter / oil – 1 tbsp

Garlic – 3, finely chopped

Turmeric powder – 1/4 tsp

All spice powder – 1/4 tsp

Cumin powder – 1/4 tsp

Chicken / vegetable Stock – 2 cups (For 1 cup rice, use 1.5 cup water. If you are using a wide pan to cook rice, use 2 cups of water/stock. I used 1/2 chicken stock cube for this recipe.)

Salt – To taste

For White Sauce

3. Mayonnaise – 2 tbsp

Sour cream or Greek yoghurt – 1 – 2 tbsp

Lemon juice – 1 tsp

Garlic – 1, grated or fresh garlic paste- 1/2 tsp

Sugar – 1/8 tsp

Salt and pepper – To taste

Water – 1 – 2 tbsp, to thin out the sauce

Parsley flakes – 1 pinch

Combine all the ingredients for white sauce. Set aside until ready to use.

To serve

5. Pita bread, cut into wedges

Tomato and iceberg lettuce, chopped – As required

Method

  1. To cook rice

Heat 1 tbsp butter over medium heat. Add chopped garlic and cook for a minute over low heat (do not brown). Add drained rice, chicken stock, turmeric powder, saffron, pepper powder and all spice powder. Bring to a boil. Taste check and add salt, if required. Cook covered over medium high flame for 3 – 4 minutes until water is mostly absorbed. Bring down the heat to low. Cook for 3 – 4 minutes until water is competely absorbed. Open the lid, gently mix everything and keep covered for 15 minutes. Rice will be perfectly done. Sprinkle roasted nuts (pine nuts or almonds) or chopped fresh parsley, if available.

2. Heat 1.5 tbsp oil in a non-stick pan. Spread marinated chicken pieces in a single layer and fry on medium-high flame for 2 -3 minutes till browned on the bottom. Turn them over and continue to cook till other side is also browned and completely cooked through. Serve it over rice, salad and pita bread. Drizzle with white sauce. Enjoy!!

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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