Bring NYC to Your Table When You Make This Halal Cart-Style Chicken Over Rice

It’s as NYC as it gets.

By
Karishma Pradhan
Karishma Pradhan
Karishma Pradhan
Karishma is the founder of Home Cooking Collective (HCC) as well as a freelance food writer, recipe developer, and photographer.
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Published August 03, 2023
Karishma Pradhan
Bowl of Halal Cart-Style Chicken Over Rice Next a Bowl of Dressing and Another Bowl With Another Serving

Simply Recipes / Karishma Pradhan

Like many memorable New York City adventures, my first foray into the city's famous street food, chicken and rice, ensued very early in the morning, a 2 AM stop after a night out visiting my friend at Columbia. 

The radiant glow of an unpretentious street cart on an otherwise dark street drew us in. Our stomachs famished from a night of dancing, we devoured the plate of saucy chicken and golden rice. 

After leaving New York, I was eager to create a recipe to enjoy the iconic flavors at home. And while many of us may have relished it as a late-night snack, it's equally as delicious to enjoy throughout the week. 

A City Full of Street Carts

Between the 1980s and the early 1990s, halal carts began popping up around New York City. Now, 40+ years later, they're a cultural icon. 

Street carts have been part of the city's culture since well before the '80s, but food historians believe an influx of immigrants, mainly Muslim immigrants from Egypt and Bangladesh, likely kicked off the demand for the first halal dishes. 

Bowl of Halal Cart-Style Chicken Over Rice Next to an Orange Kitchen Linen

Simply Recipes / Karishma Pradhan

Origins of Halal-Cart Style Chicken Over Rice

Though the Halal Guys are arguably the most well-known purveyor of chicken and rice, the exact origins of the dish are more murky. As an Eater deep-dive argues, "There's no clear 'first' in halal cart history (though many have staked the claim for themselves)." 

However, a Grub Street oral history found several sources pointing to Trini Paki Boys as the first to enter the competition. Fatima Khan, Co-Owner of Trini Paki Boys, noted, "My husband and I both grew up eating chicken and rice, and both of us love spicy food. He is from Pakistan and I am from Trinidad. We knew the cuisines would go together, his rice with my curry chicken. When my husband and I came to the city, there were no halal carts. We decided to do our own." 

Whatever the origins, the resulting dish is intensely flavorful and deeply satisfying. 

Note: After some deeper research, it appears that Trini Paki Boys has closed. 

Components of Chicken Over Rice

I consulted several sources to develop this recipe, including various food publications, food blogs, and the Halal Guys. The result is a deliciously spiced chicken, seared until golden brown, served alongside buttery turmeric rice, with lots of sauce and fresh vegetables. 

  • Spiced chicken: The chicken marinates in a flavorful combination of ground spices, garlic, and lemon juice. And if you're missing a spice or two, it just so happens to be very forgiving. 
  • Yellow rice: Instead of plain steamed rice, halal carts opt for a golden (and sometimes orangey) version. Turmeric provides the coloring, and shallots and butter offer additional flavor. 
  • White sauce: According to Halal Guys, there is no yogurt in their classic white sauce. That said, I like the combination of yogurt and mayonnaise as a creamy-tangy hybrid. 
  • Red hot sauce: The hot sauce is usually quite spicy, so I recommend harissa, Sriracha, or Tabasco. You'll only need a few drops to do the job. 
Bowl of Halal Cart-Style Chicken Over Rice, and in the Background, Another Serving in a Bowl and a Bowl of Dressing

Simply Recipes / Karishma Pradhan

More American City Favorites

Halal Cart-Style Chicken Over Rice

Prep Time 40 mins
Cook Time 100 mins
Inactive Time 60 mins
Total Time 3 hrs 20 mins
Servings 4 to 6 servings

Ingredients

For the spiced chicken:

  • 3 tablespoons freshly squeezed lemon juice, from about 1 lemon

  • 1/4 cup neutral oil, such as canola oil or grapeseed oil, plus more for cooking

  • 2 tablespoons freshly grated garlic

  • 2 teaspoons Diamond-Crystal Kosher Salt (or 1 teaspoon Morton Kosher Salt or fine sea salt)

  • 1 tablespoon dried oregano

  • 1 1/2 teaspoons coriander powder

  • 1/2 teaspoon allspice

  • 1 1/2 teaspoons cumin powder

  • 1 1/2 teaspoons black pepper

  • 2 pounds boneless, skinless chicken thighs

For the white sauce: 

  • 1/3 cup plain Greek yogurt

  • 1/2 cup mayonnaise

  • 1 tablespoon lemon juice

  • 1 clove garlic, grated

  • 3/4 teaspoon black pepper

  • 1 to 3 tablespoons water

  • Salt, to taste

  • 1 teaspoon granulated sugar, optional

For the rice:

  • 2 tablespoons unsalted butter

  • 4 whole green cardamom pods

  • 2 shallots, diced

  • 1/2 teaspoon ground turmeric

  • 2 cups long-grain basmati rice, preferably aged

  • 3 cups chicken stock

  • 2 teaspoons Diamond-Crystal Kosher Salt (or 1 teaspoon Morton Kosher Salt or fine sea salt)

For serving:

  • Diced tomato

  • Shredded lettuce

  • Hot sauce, such as harissa or Sriracha

  • Warm pita

Method

  1. Marinate the chicken: 

    In a large bowl, whisk lemon juice, oil, garlic, salt, oregano, coriander, allspice, cumin, and black pepper until combined. Add the chicken and toss to coat. Cover with plastic wrap, and refrigerate for 1-4 hours.

    Bowl of Marinade Whisked Together For Chicken Over Rice Recipe

    Simply Recipes / Karishma Pradhan
    Bowl of Chicken Marinating for Halal Cart-Style Chicken Over Rice Recipe

    Simply Recipes / Karishma Pradhan
  2. Soak the rice: 

    Meanwhile, prepare the rice. Rinse the rice in a fine-mesh sieve, combing through the grains with your fingers, until water appears almost clear, about 1 minute. 

    Transfer rice to a medium bowl, and add enough cold water to submerge the grains completely. Soak for at least 30 minutes up to 4 hours.

  3. Make the white sauce: 

    In a medium bowl, whisk yogurt, mayonnaise, lemon juice, sugar, garlic, and black pepper until smooth. Add 1-3 tablespoons of water, as needed, until the sauce is drizzleable but not watery. 

    Taste, and adjust for salt as needed. 

    The sauce should taste creamy, slightly tangy, and well-seasoned. Optionally, add in sugar if necessary to balance the flavors.

    Bowl of Dressing With a Spoon for Chicken and Rice Recipe

    Simply Recipes / Karishma Pradhan
  4. Cook the rice: 

    Drain the rice through a sieve and set aside until ready to cook.

    Set a large sauce pot over medium heat and melt butter with cardamom. Saute the diced shallots for 5-6 minutes until mostly softened. Stir in turmeric and saute for 1 minute until the mixture turns bright yellow. 

    Add the rice, chicken stock, and salt, and bring to a boil. Cover the pot, reduce heat to low, and cook for 20 minutes. Turn the heat off, then let the rice sit, covered, for 10 minutes before fluffing with a fork.

    Tip

    Electric burners retain heat much longer, which can scorch the rice. To prevent this, pre-heat a separate burner to low heat as the rice boils. Once the rice comes to a boil, turn the heat off, transfer the pot to the burner on low heat, and cook for 20 minutes. Turn the heat off, then let the rice sit for 10 minutes, covered.

    Onions Sautéed With Turmeric in a Pot

    Simply Recipes / Karishma Pradhan
    Basmati Rice and Water Added to the Pot With the Sautéed Onions for Halal Cart-Style Chicken and Rice Recipe

    Simply Recipes / Karishma Pradhan
    Pot of Cooked, Fluffed Turmeric Rice for New York Halal Cart-Style Chicken Over Rice Recipe

    Simply Recipes / Karishma Pradhan
  5. Cook the chicken thighs

    Add 1 tablespoon oil to a large cast-iron skillet or saute pan set over medium heat. 

    Cooking in batches, carefully add chicken to the skillet with tongs and cook on one side for 5-6 minutes until nicely browned. Flip the chicken, and cook on the other side for 5-6 minutes until fully cooked. A thermometer inserted into the thickest part of a thigh should register at least 165°F (I prefer a temperature of 175°F to 180°F for a more tender texture).

    Transfer to a plate or cutting board and let rest for 5 minutes. Repeat with the remaining batches. Once rested, cut the chicken into 1/3-inch to 1/2-inch strips.

    Marinated Chicken Thighs Cooked on a Cast Iron Skillet

    Simply Recipes / Karishma Pradhan
    Cooked Chicken Cut Into Slices on a Cutting Board for Halal Cart Chicken Over Rice Recipe

    Simply Recipes / Karishma Pradhan
  6. Assemble

    To assemble, divide rice amongst serving bowls and top with chicken, tomato, lettuce, a generous white sauce drizzle and a squeeze of red sauce. Serve with warm pita. 

    Storage Instructions: Leftover chicken and white sauce can be stored in separate airtight containers in the fridge for 2-3 days. Leftover rice can be stored in an airtight container in the fridge for 3-4 days.

    Love the recipe? Leave us stars and a comment below!

    Bowl of Halal Cart-Style Chicken Over Rice Next a Bowl of Dressing and Another Bowl With Another Serving

    Simply Recipes / Karishma Pradhan
Nutrition Facts (per serving)
725 Calories
41g Fat
46g Carbs
46g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 725
% Daily Value*
Total Fat 41g 52%
Saturated Fat 9g 47%
Cholesterol 207mg 69%
Sodium 1510mg 66%
Total Carbohydrate 46g 17%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 46g
Vitamin C 19mg 95%
Calcium 99mg 8%
Iron 5mg 26%
Potassium 990mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.