Halal Cart Chicken and Rice

NYC’S BEST Halal Cart Chicken! Juicy, spice-loaded chicken piled over golden yellow rice, drizzled generously with creamy white sauce and a little fiery hot sauce. This is the famous New York City chicken over rice platter, and my homemade version goes big on flavor.

A garlicky yogurt marinade, beautifully browned chicken, and buttery rice make this a plate worth getting excited about. Grab some warm pita, get a little of everything on your fork, and you’ll see why!

Over the years, bringing tour groups to New York has meant plenty of walking and plenty of eating. I loved exploring the city through its food, and some of my favorite meals come from a cart on the sidewalk. There’s something wonderful about watching your food cook right in front of you, then finding a spot to dig into a generous platter while the city carries on around you.

Halal cart chicken and rice was always a favorite of mine, so it’s surprising that it took me this long to make it at home. Now that I have, I honestly like my homemade version even more. It’s exactly the kind of meal I’d happily skip takeout for.

What Is Halal Cart Chicken and Rice?

Halal cart chicken and rice, often called chicken over rice, is a New York street food favorite. It has seasoned chicken served over yellow rice with lettuce, tomatoes, white sauce, and often hot sauce. Pita commonly comes alongside.

One of the best-known names in New York’s halal street food scene is The Halal Guys, a business founded by three Egyptian immigrants. They started with a hot dog cart in 1990, then switched to halal meals to serve Muslim taxi drivers. Their chicken and gyro platters attracted a much wider following and helped make chicken over rice a New York favorite. Each cart vendor has its own seasonings and sauces, so you’ll find different versions throughout the city.

The word halal refers to food permitted under Islamic dietary rules. It isn’t the name of a seasoning blend, so making a halal version also means choosing appropriately sourced chicken and ingredients.

My recipe is inspired by those New York street cart platters, with a yogurt marinade and aromatic basmati rice that make it especially delicious at home.

Ingredients Needed

You can find exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need:

For the Chicken

• Chicken – I prefer boneless, skinless chicken thighs for this recipe. They stay juicy, have plenty of flavor, and are much more forgiving when cooked over fairly high heat. Chicken breasts work too, but you’ll need to watch the cooking time so they don’t dry out.
• Yogurt – Plain yogurt is one of the keys to tender, flavorful chicken. Regular plain yogurt or Greek yogurt work. Just make sure it’s unsweetened and unflavored.
• Olive oil – I use some in the marinade to help distribute the seasonings and keep the chicken moist, then a little more for cooking.
• Garlic – Six cloves might sound generous, but this is two pounds of chicken, and I want plenty of garlic flavor in every bite.
• Lemon juice – Freshly squeezed lemon juice is best. If you’re out of lemons, a little white wine vinegar can work, though I prefer the flavor of lemon.
• Spices – Paprika, coriander, cumin, turmeric, oregano, salt and pepper.

For the Yellow Rice

• Basmati rice – Rinse the rice several times until the water runs mostly clear, then drain it well before cooking. Jasmine rice can work in a pinch, but it has a softer, slightly stickier texture, and you may need to adjust the liquid and cooking time.
• Butter – I use butter to toast the spices and coat the rice before adding the broth. Ghee is another excellent choice, especially if you want a slightly nuttier flavor. You can also use olive oil.
• Cinnamon stick – I prefer using a whole piece rather than ground cinnamon because the flavor stays gentle and you can remove it before serving.
• Green cardamom pods – These give the rice a wonderful fragrance that I particularly love. They aren’t a standard ingredient in every New York halal cart’s rice, but I think they make this version especially delicious.
• Turmeric – This is what gives the rice its gorgeous golden-yellow color.
• Ground cumin – I use just enough to flavor the rice without overpowering the cinnamon and cardamom.
• Chicken broth – Cooking the rice in chicken broth instead of water gives it much more flavor. Vegetable broth is a good substitute if that’s what you have.

For the White Sauce

• Yogurt – Plain yogurt or Greek yogurt forms the base of my white sauce.
• Mayonnaise – I like combining it with yogurt rather than using mayonnaise alone, so the sauce stays a little lighter and tangier.
• Lemon juice – Start with the amount in the recipe, then taste and adjust if you prefer a tangier sauce.
• Garlic – I use one large clove, finely minced, for a noticeable but not overpowering garlic flavor.
• Salt and black pepper – Both are important for bringing the sauce together.
• Sugar – This is optional, but a small pinch can help balance the tanginess of the yogurt and lemon juice. The sauce shouldn’t taste sweet, so add just a little if you think it needs it.
• Cold water – Use this to adjust the consistency of the sauce. I like mine thin enough to drizzle generously over the chicken and rice, but still thick enough to cling to everything.

For Serving

• Lettuce
• Tomato
• Cucumber
• Onion
• Pita
• Hot sauce – I use sriracha.

How to Make Halal Cart Chicken and Rice

1. Marinate chicken: Start by mixing the yogurt, olive oil, chopped garlic, lemon juice, paprika, coriander, cumin, oregano, turmeric, salt, and pepper in a large bowl. Add the chicken and coat it well on both sides. Cover and refrigerate overnight for the best flavor.

2. Make the sauce: For the white sauce, stir together the yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper. Taste and add a little sugar if you prefer. Stir in cold water, a little at a time, if you want a thinner sauce, then refrigerate until serving.

3. Cook the rice: When it’s time to cook, melt the butter in a pot over medium heat. Add the cinnamon and cardamom and let them sizzle briefly until fragrant. Stir in the turmeric and cumin, then add the washed, well-drained rice. Stir gently for 1 to 2 minutes to coat the grains in the butter and spices.

Pour in the chicken broth and bring it to a boil. Cover, reduce the heat to low, and cook for about 20 minutes, until the liquid is absorbed and the rice is tender. Fluff gently and remove the cinnamon and cardamom before serving.

4. Cook the chicken: While the rice cooks, heat the remaining olive oil in a large skillet over medium-high heat. Lift the chicken out of the marinade, letting any excess drip off, and place it in the skillet without crowding the pieces.

Cook for about 14 to 15 minutes, flipping as needed, until nicely browned and cooked through. Adjust the heat if the marinade starts browning too quickly. The thickest part of the chicken should reach 180°F.

Let the chicken rest for about 5 minutes, then chop it into bite-size pieces.

5. Assemble: Spoon the yellow rice onto plates or into bowls and pile the chicken over the top. Add the chopped vegetables, drizzle generously with white sauce and hot sauce, and serve with warm pita.

Alpana’s Tips

• Marinate ahead: Overnight is my preference for this chicken. It also makes the next day’s cooking much easier because the chicken is ready to go.
• Give the chicken room: Use a large skillet or cook in batches. Crowding the pan makes it harder to get those delicious browned edges.
• Rest before chopping: Give the chicken a few minutes on the cutting board so it stays juicy when you cut it.
• Adjust the sauce to your liking: Taste it before serving. Add a little more salt or pepper if needed, and thin it gradually so it doesn’t become watery.
• Hot sauce: Any hot sauce you enjoy will work here, but my favorite is sriracha. I love its garlicky heat with the creamy white sauce. Serve it on the side so everyone can add as much as they like.

Serving Suggestions

This is a complete meal on its own, so I keep the sides simple. Warm pita is always welcome, and I like serving the vegetables separately so everyone can choose what goes on their plate.

You can also turn it into a pita wrap with the chopped chicken, salad, and white sauce, serving the yellow rice alongside. It’s a delicious way to enjoy any extra chicken the next day.

Leftovers and Reheating

Store the chicken and rice in airtight containers in the refrigerator for up to 3 to 4 days. Keep the white sauce and chopped vegetables separate so the salad stays crisp and you can reheat the hot components easily.

Reheat the rice with a small splash of water, covered, in the microwave until steaming hot. Warm the chicken gently in a skillet or microwave, then add the fresh vegetables and sauce after reheating.

For freezing, pack the chicken and rice separately and freeze for up to 3 months. Make the salad and white sauce fresh when serving.

No plane ticket to New York needed for my version of Halal style Chicken and Rice. And I would bet my last 2 cents that it’s better than any out there!! Make a big platter, go generous with the white sauce, and don’t forget the hot sauce. I’m betting that first bite will have you looking down at your plate thinking, “I made this?” Yes, you did. And yes, it’s that good!

More street food recipes:
Pad See Ew
Bunny Chow
Lamb Gyros
Currywurst
Yakamein
Pupusas
Falafel

Halal Cart Chicken and Rice

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Halal Cart Chicken and Rice brings the famous New York City street food experience home! Juicy, flavorful chicken, golden rice, and creamy white sauce make one unforgettable dinner.

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Ingredients

Halal Style Chicken

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• 2 pounds boneless skinless chicken
• 3 tablespoons yogurt
• 3 tablespoons olive oil + 2 tablespoons for cooking
• 6 garlic cloves, finely chopped
• 2 tablespoons lemon juice
• 2 teaspoons paprika
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 2 teaspoons dried oregano
• ½ teaspoon turmeric
• 1½ teaspoons salt
• ½ teaspoon pepper

Yellow Rice

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• 2 cups basmati rice, washed and drained
• 2 tablespoons butter (or ghee or oil)
• 1 small piece of cinnamon
• 4-5 green cardamom pods
• 1 teaspoon turmeric
• ½ teaspoon cumin
• 3 cups chicken broth

White Sauce

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• 1 cup yogurt
• ¼ cup mayonnaise
• 1 Tablespoon lemon juice
• 1 large garlic clove, minced
• salt, to taste
• pepper, to taste
• sugar (optional), to taste
• 2-3 tablespoons cold water (to thin the sauce if you prefer)

Serving

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• hot sauce, any brand
• romaine or iceberg lettuce, chopped
• cucumbers, chopped
• tomato, chopped
• red onion, chopped
• pita bread

Instructions

Halal Style Chicken

1. In a large bowl, combine the yogurt, 3 tablespoons olive oil, garlic, lemon juice, paprika, coriander, cumin, oregano, turmeric, salt, and pepper. Add the chicken and toss until thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
2. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Lift the chicken from the marinade, letting any excess drip off, and place it in the skillet in a single layer. Cook in batches if needed to avoid crowding the pan.
3. Cook for about 14 to 15 minutes, flipping occasionally, until the chicken is nicely browned and cooked through. Adjust the heat as needed to prevent the garlic and spices from burning. Cooking time varies depending on the thickness of the chicken; the center should reach 180°F for thighs, 165°F for breasts.
4. Transfer the chicken to a cutting board and let it rest for 5 minutes. Chop into small, bite-sized pieces.

Yellow Rice

1. Melt the butter or ghee, or heat the oil, in a saucepan over medium heat. Add the cinnamon and cardamom pods and cook for 30 to 60 seconds, stirring, until fragrant.
2. Add the turmeric and cumin and stir briefly. Add the washed and well-drained basmati rice and stir gently for 1 to 2 minutes, until evenly coated in the spices.
3. Pour in the chicken broth and stir once. Taste the liquid and add salt if needed, depending on how salty your broth is. Bring to a simmer.
4. Cover with a tight-fitting lid and reduce the heat to low. Cook for 20 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid or stirring while the rice cooks.
5. Remove the cinnamon and cardamom pods, then gently fluff the rice with a fork.

White Sauce

1. In a bowl, whisk together the yogurt, mayonnaise, lemon juice, and minced garlic until smooth.
2. Season with salt and pepper to taste. Add a small pinch of sugar, if desired, to balance the tanginess.
3. For a thinner, drizzle-able sauce, whisk in cold water, 1 tablespoon at a time, until it reaches your preferred consistency.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Stir before serving.

Serving

1. Divide the yellow rice among plates or bowls and top with the chopped chicken.
2. Arrange the chopped lettuce, cucumbers, tomatoes, and red onion alongside the chicken and rice.
3. Drizzle generously with white sauce and add hot sauce to taste. Serve with warm pita bread and extra white sauce on the side.

Notes

• Marinate ahead: Overnight is my preference for this chicken. It also makes the next day’s cooking much easier because the chicken is ready to go.
• Give the chicken room: Use a large skillet or cook in batches. Crowding the pan makes it harder to get those delicious browned edges.
• Rest before chopping: Give the chicken a few minutes on the cutting board so it stays juicy when you cut it.
• Adjust the sauce to your liking: Taste it before serving. Add a little more salt or pepper if needed, and thin it gradually so it doesn’t become watery.
• Hot sauce: Any hot sauce you enjoy will work here, but my favorite is sriracha. I love its garlicky heat with the creamy white sauce. Serve it on the side so everyone can add as much as they like.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 617Total Fat 32gSaturated Fat 8gUnsaturated Fat 24gCholesterol 155mgSodium 1295mgCarbohydrates 32gFiber 2gSugar 4gProtein 51g

Nutrition information is automatically calculated, so should only be used as an approximation.

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