Halal Cart-Inspired Chicken And Rice Recipe
Prep Time:
8 hours, 15 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • ¼ cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 4 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons neutral oil, for cooking
  • 1 cup basmati rice
  • 2 tablespoons butter
  • ½ teaspoon turmeric
  • ½ teaspoon ground cumin
  • 2 cups chicken broth
  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 1 tablespoon white vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • Salt, to taste
  • Optional ingredients:
  • Hot sauce, for serving
  • Chopped lettuce, for serving
  • Diced tomatoes, for serving
  • Pita bread, for serving
Directions
  1. In a large bowl, combine the yogurt, lemon juice, olive oil, cumin, coriander, turmeric, paprika, cinnamon, black pepper, salt, and minced garlic.
  2. Add the chicken breasts, coating them thoroughly. Cover and marinate in the refrigerator for at least 1 hour, and preferably overnight.
  3. Rinse the basmati rice under cold water until the water runs clear.
  4. In a medium saucepan, melt the butter over medium heat.
  5. Add the turmeric and cumin, cooking until fragrant, about 1 minute.
  6. Add the rice and stir to coat with the butter and spices.
  7. Pour in chicken broth, bring to a boil, then reduce heat to low.
  8. Cover and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
  9. Fluff with a fork before serving.
  10. Heat a large non-stick skillet or grill pan over medium-high heat.
  11. Cook the chicken breasts for 6-7 minutes per side, or until they're fully cooked and the internal temperature reaches 165 F.
  12. Let rest for a few minutes, then chop into bite-sized pieces.
  13. In a small bowl, whisk together the mayonnaise, Greek yogurt, white vinegar, lemon juice, minced garlic, and sugar.
  14. Season with salt to taste, and chill in the refrigerator until ready to serve.
  15. Serve the chicken over a bed of rice, drizzled with white sauce and, if you like it spicy, hot sauce. If desired, add chopped lettuce, diced tomatoes, and pita bread on the side.