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Halal Cart Style Chicken and Rice with White Sauce

Halal Cart Style Chicken and Rice with White Sauce

This authentic NYC-style halal cart chicken and rice with creamy white sauce brings the iconic street food platter right into your kitchen. Juicy marinated chicken, fluffy yellow basmati rice, fresh salad, and addictive tangy white sauce make it a complete meal that feels just like grabbing a platter from a bustling New York streetcart.
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Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 45 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course, Street Food
Cuisine: American Street Food, Mediterranean, Middle Eastern
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 ½ lbs boneless chicken thighs
  • 3 tbsp plain yogurt
  • 3 tbsp olive oil
  • 2 tsp garlic minced
  • 1 ½ tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp cayenne pepper optional, for spice
  • Salt and pepper to taste
  • Juice of 1 lemon
For the Yellow Rice
  • 2 cups basmati rice rinsed and soaked
  • 3 tbsp butter
  • 1 tsp turmeric
  • ½ tsp cumin
  • 3 ½ cups chicken broth or water
  • Salt to taste
For the White Sauce
  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp vinegar
  • 1 tsp sugar
  • 2 garlic cloves grated
  • 1 –2 tbsp water to thin if needed
  • Salt and pepper to taste
For the Salad & Serving
  • 2 cups shredded lettuce
  • 1 tomato diced
  • 1 cucumber sliced
  • Pita bread optional
  • Hot sauce store-bought or homemade

Equipment

  • Large mixing bowl For marinating chicken
  • Large skillet or grill pan For cooking chicken
  • Medium saucepan For cooking rice
  • Whisk For making sauce
  • Cutting board and knife For chopping vegetables
  • Measuring spoons and cups

Method
 

Step 1: Marinate the Chicken
  1. In a large bowl, mix yogurt, olive oil, lemon juice, garlic, and spices.
  2. Add chicken thighs and coat well.
  3. Cover the bowl and refrigerate for at least 2 hours (overnight is best).
Step 2: Cook the Chicken
  1. Heat a skillet or grill pan on medium-high heat.
  2. Cook chicken for 5–6 minutes on each side until charred and fully cooked.
  3. Let it rest for 10 minutes, then chop into bite-sized pieces.
Step 3: Make the Yellow Rice
  1. Melt butter in a saucepan.
  2. Add turmeric and cumin, then toast them lightly.
  3. Add rinsed basmati rice and stir well.
  4. Pour in chicken broth, season with salt, and bring to a boil.
  5. Lower the heat, cover, and cook for 15 minutes until fluffy and yellow.
Step 4: Prepare the White Sauce
  1. In a bowl, whisk mayo, yogurt, lemon juice, vinegar, sugar, garlic, salt, and pepper.
  2. Add a little water until creamy and pourable.
Step 5: Assemble the Platter
  1. On a plate, add a scoop of yellow rice.
  2. Top with chopped grilled chicken.
  3. Add lettuce, tomato, and cucumber on the side.
  4. Drizzle with white sauce and a bit of hot sauce if you like spice.
  5. Serve with warm pita bread for the full halal cart style.
    Halal Cart Style Chicken and Rice with White Sauce

Notes

  • Marinate the chicken overnight for the juiciest and most flavorful result.
  • Use chicken thighs instead of breasts for a tender, smoky, and authentic street-cart taste.
  • If you don’t have basmati rice, you can use jasmine rice, but basmati gives the best fluffy yellow texture.
  • Make extra white sauce and store it in the fridge for up to 5 days—it works great on salads and wraps too.
  • For meal prep, keep the chicken, rice, and sauce in separate containers and combine just before eating.
  • Want it spicy? Add more red hot sauce or sprinkle paprika on top before serving.
  • Always chop the chicken after resting so the juices stay inside and keep it tender.
  • For a portable street-food feel, serve in a bowl with pita on the side.