Homemade Halal Cart Chicken & Rice Recipe

If you’re craving that iconic street food flavor, my Homemade Halal Cart Chicken & Rice Recipe is exactly what you need. I absolutely love how this dish brings together tender, spiced chicken with fluffy yellow rice and a tangy white sauce-just like the halal carts you see on busy city streets. It’s perfect for when you want a hearty, flavorful meal that feels special but is surprisingly easy to make at home.

One of the things I keep coming back to with this Homemade Halal Cart Chicken & Rice Recipe is its balance of spices and freshness. You’ll find that the marinated chicken soaks up loads of flavor, while the rice carries aromatic hints of turmeric and cardamom. It’s a crowd-pleaser anytime you make it, whether an easy weeknight dinner or a weekend treat. Plus, making it yourself means you can adjust the spice levels or sauces exactly how you like them.

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Ingredients You’ll Need

This recipe highlights a wonderful mix of spices and fresh ingredients that work together perfectly. When shopping, I recommend picking basmati rice for its fragrant, fluffy texture and opting for boneless chicken thighs-they stay juicy and flavorful after cooking.

• Chicken thighs: They re tender and juicy, ideal for marinating and searing without drying out.
• Olive oil: Choose a good quality one; it adds richness and helps in browning the chicken and the rice.
• White vinegar: Balances the spices and adds a subtle tanginess to the chicken and sauce.
• Garlic: Fresh minced garlic gives that wonderful punch both in chicken marinade and white sauce.
• Salt & pepper: Key for seasoning to enhance all the flavors.
• Ground coriander, paprika, cumin, onion powder: These spices build the signature halal cart chicken flavor.
• Basmati rice: Soaked and rinsed to keep it light and fluffy.
• Turmeric: Provides that inviting golden color and mild earthy aroma to the rice.
• Cinnamon stick & cardamom pods: Infuse the rice with warm, complex notes.
• Chicken broth: Cooks the rice with extra flavor instead of plain water.
• Mayonnaise & yogurt: Combined for a creamy and tangy white sauce.
• Lemon juice: Adds freshness to the chopped salad garnish.
• Vegetables (lettuce, cucumbers, tomato, red onion): Crisp, fresh, and adds crunch to balance the rich chicken and rice.
• Hot sauce: Essential for that beloved spicy kick when serving.

Variations

I love making this recipe my own by playing with the spice mix or sides. Feel free to swap out ingredients or add your favorite veggies-personalization is part of the fun!

• Chicken swap: I sometimes use chicken breast if I want a leaner option, just be careful not to overcook as it dries faster.
• Vegetarian option: Roasted cauliflower or chickpeas with the same spice mix makes an amazing plant-based alternative.
• Spice level: Add cayenne or a dash of chili powder into the marinade if you like it hotter.
• Yogurt sauce tweak: Try adding chopped fresh dill or parsley for an herbaceous lift.
• Rice swap: For a nuttier flavor, try quinoa or brown rice-but adjust cooking times accordingly.

How to Make Homemade Halal Cart Chicken & Rice Recipe

Step 1: Marinate the Chicken

Start by cutting your boneless, skinless chicken thighs into 1-2 inch pieces to ensure they cook quickly and evenly. Toss these pieces in a bowl with half of the olive oil, white vinegar, minced garlic, salt, pepper, coriander, paprika, cumin, and onion powder. Give it a good stir to coat every piece-this marinating step is where the magic happens. Cover the bowl and let it rest for at least 30 minutes, but if you have time, overnight in the fridge really amps up the flavor and tenderness.

Step 2: Cook the Rice

While the chicken marinates, get the rice going. Heat the remaining olive oil in a pot over medium heat, then add turmeric, salt, a cinnamon stick, and cardamom pods. Stir for about 20 seconds to release their aromas before adding your washed and drained basmati rice. Coating the grains in oil and spices is key-it locks in flavor and helps keep the rice fluffy. Pour in the chicken broth, bring to a boil, then cover tightly, reduce the heat to low, and cook undisturbed for 20 minutes. Once done, fluff with a fork and set aside.

Step 3: Sear the Chicken

Heat the last 2 tablespoons of olive oil in a medium skillet over medium-high heat. When hot, add the marinated chicken pieces in a single layer without crowding the pan-you might need to do this in batches. Let the chicken cook undisturbed for 4-5 minutes to get a nice golden crust, then flip and cook another 3-4 minutes until fully cooked and caramelized. This searing locks in juices while giving that authentic street-cooked texture and flavor. Set the cooked chicken aside.

Step 4: Make the White Sauce

This sauce is one of my favorite parts! In a small bowl, whisk together mayonnaise, yogurt, white vinegar, minced garlic, salt, and pepper until smooth. The tangy creaminess balances the spices perfectly and adds that classic halal cart finishing touch.

Step 5: Prepare the Fresh Salad

Combine chopped iceberg lettuce, Persian cucumbers, tomato, and red onion in a bowl. Dress with olive oil, fresh lemon juice, salt, and pepper. This fresh, crisp salad adds a cool contrast that really makes the whole dish pop.

Step 6: Assemble and Serve

Plate a generous scoop of the yellow rice, top it with the seared, spiced chicken, then spoon over some of the fresh salad. Drizzle the creamy white sauce and a good splash of your favorite hot sauce on top. I love using Sriracha for that perfect spicy tang, but any hot sauce you adore will work great.

How to Serve Homemade Halal Cart Chicken & Rice Recipe

Garnishes

I always top this dish with plenty of the tangy white sauce and a drizzle of my favorite hot sauce-Sriracha is my go-to, but even a garlic hot sauce adds extra dimension. Fresh chopped parsley or cilantro sprinkled on top gives it a pop of color and freshness I love. A squeeze of lemon just before eating brightens up every bite.

Side Dishes

I like to serve this meal with warm pita bread or soft naan to scoop up the chicken and rice. A simple roasted vegetable side-like spiced carrots or zucchini-complements the flavors nicely. For a light side, thinly sliced pickled turnips or cucumber salad add a nice acidic balance.

Creative Ways to Present

For a fun dinner party, I ve assembled this recipe in individual bowls or even mini pita pockets as sliders-kids and adults love that casual, hands-on element. You can also layer it in a beautiful glass trifle dish with rice, chicken, salad, and sauce for a party-ready halal cart-inspired spread that looks stunning and tastes amazing.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer the chicken, rice, and salad (undressed) to separate airtight containers. This keeps everything fresh and prevents sogginess. Stored in the fridge, they keep well for 3-4 days, making this recipe fantastic for weekday lunches or quick dinners.

Freezing

I ve frozen cooked chicken and rice successfully-just make sure to cool completely before freezing in portioned containers. When you re ready to eat, thaw overnight in the fridge and reheat slowly to keep textures intact. I don t freeze the fresh salad or white sauce, but those are easy to whip up fresh.

Reheating

To reheat, I prefer warming the chicken and rice separately in a skillet over medium heat with a splash of water or broth to keep them moist. This helps recreate that fresh-off-the-grill texture better than a microwave. Once heated through, plate and add fresh salad and white sauce for best results.

FAQs

Final Thoughts

This Homemade Halal Cart Chicken & Rice Recipe holds a special place in my kitchen because of how it combines simple ingredients into an incredible flavor-packed meal that feels like a treat every time. I encourage you to try it, especially if you ve ever dreamed of recreating that beloved street food right at home. With just a little prep and some love, you ll enjoy juicy chicken, aromatic rice, and creamy sauce that your family or friends will rave about-just like mine do!

Homemade Halal Cart Chicken & Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 79 reviews

• Author: Jaden
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Frying
• Cuisine: Middle Eastern / Halal Street Food
• Diet: Halal

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Description

Homemade Halal Cart Chicken & Rice is a flavorful New York street food-style dish featuring tender, marinated chicken thighs seared to perfection and served over fragrant yellow basmati rice infused with turmeric and warm spices. Accompanied by a creamy garlicky white sauce and a fresh chopped salad, this recipe brings a delicious and balanced meal perfect for any occasion.

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Ingredients

Units USM Scale 1x2x3x

For the Chicken

• 2 pounds boneless, skinless chicken thighs, cut into 1-2 inch pieces
• 4 tablespoons olive oil, divided
• 1 tablespoon white vinegar
• 6 garlic cloves, minced
• 1 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 2 teaspoons onion powder

For the Yellow Rice

• 2 cups long grain basmati rice, washed and drained
• 3 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 cinnamon stick
• 3 cardamom pods
• 3 cups chicken broth

For the White Sauce

• 1/4 cup mayonnaise
• 1 cup yogurt
• 1 tablespoon white vinegar
• 1 small garlic clove, minced
• 1/4 teaspoon salt, plus more to taste
• 1/8 teaspoon black pepper, plus more to taste

To Serve

• hot sauce, any brand
• 1/2 head iceberg lettuce, chopped
• 2 Persian cucumbers, chopped
• 1 tomato, chopped
• 1/4 red onion, chopped
• 2 tablespoons olive oil
• 1 lemon, juiced
• salt and pepper to taste

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Instructions

1. Marinate the Chicken: Place the cut chicken thigh pieces in a medium bowl. Add 2 tablespoons olive oil, white vinegar, minced garlic, salt, black pepper, ground coriander, paprika, ground cumin, and onion powder. Mix well to coat all pieces. Cover and let marinate for at least 30 minutes, preferably 4 hours or overnight in the fridge for deeper flavor.
2. Cook the Chicken: Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium-high heat. When hot, add the seasoned chicken pieces in a single layer, making sure not to overcrowd the pan. You may need to cook in batches. Let cook undisturbed for 4-5 minutes to sear, then flip and stir to cook for another 3-4 minutes until golden brown and fully cooked. Remove and set aside.
3. Prepare the Yellow Rice: In a medium pot, heat 3 tablespoons olive oil over medium heat. Add turmeric, salt, cinnamon stick, and cardamom pods, cooking for 20 seconds to release their aroma. Add the washed basmati rice and stir until each grain is coated with the spices. Pour in chicken broth and bring to a boil. Cover tightly, reduce heat to low, and cook undisturbed for 20 minutes. Once done, fluff with a fork and set aside.
4. Make the White Sauce: In a small bowl, combine mayonnaise, yogurt, white vinegar, minced garlic, salt, and black pepper. Whisk well until smooth. Adjust seasoning as desired.
5. Prepare the Salad: Mix chopped iceberg lettuce, Persian cucumbers, tomato, and red onion in a bowl. Dress with olive oil, lemon juice, salt, and pepper to taste. Toss to combine.
6. Assemble and Serve: Plate the yellow rice, top with the cooked chicken, add a portion of the chopped salad alongside, then drizzle generously with the white sauce. Add hot sauce on the side or drizzle over as preferred. Enjoy immediately.

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Notes

• For best results, marinate the chicken for at least 4 hours or overnight to maximize flavor.
• Ensure the skillet is hot before adding chicken and avoid overcrowding to achieve a proper sear and caramelization on each piece.
• Any hot sauce can be used, but Sriracha is a favorite for this recipe.
• Starting the rice first and then cooking the chicken simultaneously is a good time management tip.

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Nutrition

• Serving Size: 1 serving
• Calories: 663
• Sugar: 3g
• Sodium: 1623mg
• Fat: 32g
• Saturated Fat: 6g
• Unsaturated Fat: 23g
• Trans Fat: 0.04g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 155mg