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Halal Cart Chicken over Rice (for One)


  • Author: eatsbyramya
  • Total Time: 1 Hour 45 Min
  • Yield: 1 Bowl 1x

Description

Halal Cart Style flavorful, marinated chicken over fluffy yellow rice topped with the famous, creamy white sauce – all made from scratch!


Ingredients

Scale
  • 1 Chicken Thigh, boneless, skinless
  • ½ tsp olive oil

For the Marinade

  • 2 tsp garlic, very finely minced
  • Juice of ½ lemon
  • 1 tbsp nonfat greek yogurt or plain yogurt
  • ¼ tsp ground coriander
  • 1 tsp dried oregano
  • ¼ tsp paprika
  • ¼ tsp red chili powder
  • ⅛ tsp cumin powder
  • ⅛ tsp garam masala or allspice
  • ⅛ tsp salt
  • ⅛ tsp turmeric

For the Yellow Rice

  • ⅓ cup long grain basmati rice (the rice is white until you add turmeric)
  • ⅔ cup Chicken Broth (or Water)
  • 1 tsp butter
  • ⅛ tsp turmeric
  • ¼ tsp cumin powder

For the White Sauce (makes ¼ cup)

  • 1 tbsp mayo
  • 2-3 tbsp nonfat greek yogurt
  • 1 tsp lemon juice
  • 12 garlic cloves, grated
  • ¼ tsp vinegar, optional
  • ¼ tsp black pepper
  • ⅛ tsp sugar
  • ⅛ tsp salt

Garnishes

  • 1/2 cup Lettuce, shredded
  • Chopped Tomatoes

Instructions

  1. Marinating the Chicken: Cut the chicken into bite sized pieces. To a bowl, add the chicken and all the marinade ingredients. Mix well and refrigerate for 1-2 hours.
  2. Making the White Sauce: Mix together all the white sauce ingredients and refrigerate. If the sauce is too thick, keep adding 1-2 tsp of water and mix until it is a more drizzlable consistency. Make this while you marinate the chicken and let it sit around for a while so the garlic really comes through in the sauce!
  3. Cooking the Rice: To a small pot or saucepan, add the butter and let it melt. Add in the turmeric, salt and cumin. Toast for 1 minute, then add the rice. Saute for 1-2 minutes or until the rice slightly browns. Add in the salt and broth(or water). Bring everything to a boil, then immediately cover with a lid and bring the heat to low. Cook for approximately 10-15 minutes or until the water is absorbed.
  4. Cooking the Chicken: While the rice cooks, cook the chicken. Place a small pan on the stove and let it get hot. Add 1/2 tsp oil and chicken, then cook for 2-3 minutes on one side and flip. Cook for 2-3 minutes and flip again. Keep repeating until chicken is completely cooked.
  5. Plating the Platter: First, spread the rice out on your plate. Then add the chicken to one side and the lettuce & tomato to the other side. Drizzle the white sauce generously over the platter and enjoy!
  • Prep Time: 15 Min
  • Marinating Time: 1 Hour
  • Cook Time: 30 Min
  • Category: Copycat Recipes
  • Method: Stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 574
  • Sugar: 3g
  • Sodium: 353.1mg
  • Carbohydrates: 48.8g
  • Fiber: 0.8g
  • Protein: 38.8g
  • Cholesterol: 153.2mg