The famous halal cart chicken and rice can be enjoyed all over New York City, but my promise is that they all will not come close to this recipe! This better-than-the-original homemade chicken and rice features tender and juicy seasoned chicken over a bed of fragrant basmati yellow rice. Top with a freshly chopped salad, and drench the whole plate with a cooling (and quite addictive) white sauce, as well as hot sauce. Enjoy in just 40 minutes!

A green plate with yellow rice, chicken, white sauce and red sauce and chopped salad, a green glass with water, a second green plate with yellow rice and chicken, a small bowl with red sauce, a small bowl with white sauce and a black and white tea towel on a beige marble background.

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My Take on Halal Cart Chicken

I was in New York City in the summer of July 2024 (my third time there!) and decided to order halal cart chicken, since the cart was just around the corner from our hotel. I’m sad to say that I was severely disappointed. Some have told me that I probably didn’t go to the best cart, but either way, I was just not impressed.

Halal cart chicken take out cart in NYC
A takeout foil plate filled with rice, chicken, vegetables and bread
A takeout foil plate filled with rice, chicken, vegetables and bread, drizzled with white sauce and hot sauce

Here’s what I didn’t like about it:

  • The chicken was under seasoned. It actually looked white when served, with not much spices on it.
  • The vegetables it was served with were all not dressed at all. It was just raw chopped vegetables, screaming for some olive oil and lemon juice.
  • The white sauce packet alone had too many ingredients on the back and had 330 calories, for just the sauce!

So, I took it upon myself to take the general spirit of the classic NYC halal cart chicken and rice, but to make it even better. This homemade version is the best one I’ve ever had.

How To Make My Version

First, gather your ingredients. I advocate using chicken thighs instead of chicken breast, simply because they will cook to more tender and juicy results.

Ingredient shot with cut up chicken thighs in a glass bowl, a small plate of spices, a small bowl of vinegar, a small bowl with minced garlic, a small pitcher with olive oil, a small white bowl with turmeric and salt, a blue bowl with rice, a measuring cup with broth, a plate with mini cucumber, onion, tomato and lettuce on it on a black and white speckled background.

To start, cut the boneless chicken thighs in small 1-2 inch pieces and marinate with all the spices, olive oil and vinegar. I suggest leaving it to marinate in the fridge (covered) for at least 4 hours or overnight. If you don’t have the time, 30 minutes will do.

When you’re ready to cook, I suggest cooking the rice first. Heat the oil in a pan or pot, then add the cinnamon stick, turmeric and cardamom pods. Cook for 20 seconds then add the rice and stir. Add the chicken broth and bring to a simmer. Once simmering, cover with a tight fitting lid and cook for 20 minutes undisturbed. Fluff with a fork and set aside.

Light blue pot with rice and yellow broth on a marble background.
Yellow rice in a light blue pot on a marble background.

While the rice cooks, work on the chicken. Use a very hot pan on medium high heat and cook the chicken for 3 to 4 minutes on each side. Make sure you do this in batches so the chicken can develop colour and caramelization and does not end up steaming.

Chicken pieces being cooked in a frying pan on a marble background.
Cooked chicken pieces in a frying pan.

Chop the vegetables and dress them with olive oil, lemon juice, salt and pepper. For the white sauce, place all the ingredients in a small bowl and whisk until smooth.

A light coloured bowl with white sauce and a spoon, a bottle of sri racha and a blue bowl with chopped lettuce, cucumbers, tomatoes and red onion on a black and white speckled background.

To assemble, plate the yellow rice, then top it with the chicken. Add the salad on the side, and drizzle the whole plate generously with the white sauce, as well as hot sauce if desired. I love to use Sirarcha.

A green plate with yellow rice, chicken, white sauce and red sauce and chopped salad on a beige marble background.

Make Ahead Tips:

To make this an even easier dinner, marinate the chicken the day before. You can also mix the white sauce together and keep it in the fridge for up to a week.

When you’re ready to eat, cook the chicken fresh, along with the rice, and serve!

Each component can be stored in an airtight jar and in the fridge for 4 to 5 days.

A green plate with yellow rice, chicken, white sauce and red sauce and chopped salad with a small bowl of red sauce and a small bowl of white sauce and a green cup on a beige marble background.

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If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!

A green plate with yellow rice, chicken, white sauce and red sauce and chopped salad, a green glass with water, a second green plate with yellow rice and chicken, a small bowl with red sauce, a small bowl with white sauce and a black and white tea towel on a beige marble background.
4.97 from 26 ratings

Homemade Halal Cart Chicken & Rice

Yield: 6 Servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Author: Amina Al-Saigh
The famous Halal Cart Chicken and Rice recipe is so easy to make at home, and this recipe is even better than the real thing! With flavourful perfecly seasoned chicken, fluffy fragrant yellow rice and the most delicious white sauce, serve it with lots of crunchy salad and hot sauce for the perfect plate!
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Ingredients
 

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

Instructions
 

For the Chicken

  • Begin by placing the cut up chicken thigh pieces in a medium sized bowl. Add 2 tablespoons of the olive oil, the vinegar, minced garlic, salt, pepper, coriander, paprika, cumin and onion powder. Mix well, cover and set aside for at least 30 minutes, or overnight in the fridge.
  • In a medium sized skillet, heat the remaining 2 tablespoons of olive oil over medium high heat. Once hot, add in the seasoned chicken pieces, making sure to spread them out. You may need to do this in batches to prevent over crowding and to get a sear on the chicken. Cook undisturbed for 4-5 minutes, flip and stir and continue to cook for another 3-4 minutes until the chicken is golden brown and fully cooked. Set aside.

For the Rice

  • In a medium sized pot, heat the olive oil over medium heat. Add in the turmeric, salt, cinnamon stick and cardamom pods. Cook for 20 seconds. Add the washed and drained basmati rice and stir until the grains are all coated with the spices. Pour in the broth. Once the rice comes to a boil, cover with a tight fitting lid, reduce the heat and cook undisturbed for 20 minutes. Once cooked, fluff with a fork and set aside. Note: Start the rice first, then cook the chicken while the rice cooks.

For the White Sauce

  • In a small bowl combine the mayonnaise, yogurt, vinegar, minced garlic, salt and pepper. Whisk well until smooth.

To Serve

  • Mix the chopped salad ingredients together and dress with the olive oil, lemon juice and salt and pepper.
  • To serve, plate the yellow rice, top it with the chicken, and serve with the chopped salad. Drizzle on the white sauce and hot sauce.

Notes

  • For best results, marinate the chicken for 4 hours or overnight.
  • It’s best to sear the chicken on high heat and ensure you don’t over crowd the pan so every piece is caramelized.
  • Any hot sauce works here but my favourite to use is Sirarcha.
Serving: 1Serving, Calories: 663kcal, Carbohydrates: 56g, Protein: 36g, Fat: 32g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 16g, Trans Fat: 0.04g, Cholesterol: 155mg, Sodium: 1623mg, Potassium: 591mg, Fiber: 2g, Sugar: 3g, Vitamin A: 144IU, Vitamin C: 4mg, Calcium: 115mg, Iron: 3mg
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