Where to Find NYC Halal Cart Chicken and Rice

Halal NYC Cart Chicken and Rice

I first tasted this style of chicken and rice around Christmas in New York City. It was late, we were hungry, and a friend suggested trying the chicken and rice from a cart nearby. The chicken had a subtle smokiness, and the rice was simply seasoned but perfectly paired with the creamy white sauce and a hit of hot sauce. I was hooked from the first bite.

I prefer to make this at home because I can control the fat and seasoning. Boneless chicken thighs are tender and flavorful but can be fatty; trimming excess fat helps keep the dish leaner while still preserving juiciness. If you prefer, you can use skinless chicken breasts, though thighs tend to stay moister. For the rice, long-grain rice gives a nice, separate texture—short-grain will be stickier. The two most important spices to include are cumin and coriander; they give the chicken that characteristic Halal cart flavor.

Serve the finished dish with warm naan or pita, chopped lettuce and tomatoes, plenty of cilantro, homemade white sauce, and a hot sauce such as Sriracha. The combination of smoky chicken, fragrant turmeric rice, cooling white sauce, and hot sauce is what makes this meal so satisfying.

Ingredients

Chicken

• 1 lb boneless, skinless chicken thighs (trim any excess fat)
• 1 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp granulated onion or onion powder
• 1/2 tsp chili powder
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and freshly ground black pepper, to taste

Rice

• 1 cup long grain rice, rinsed
• 2 cups chicken broth
• 1 garlic clove, minced
• 1 tsp turmeric
• Salt, to taste

White Sauce

• 1/4 cup plain yogurt
• 3/4 cup mayonnaise
• 1 tbsp vinegar
• 1 tsp lemon juice
• 2 tsp sugar
• 1 garlic clove, minced
• Salt, to taste

Instructions

1. Make the white sauce: In a small bowl, whisk together the yogurt, mayonnaise, vinegar, lemon juice, minced garlic, sugar, and a pinch of salt. Adjust seasoning to taste and refrigerate until ready to serve.
2. Prepare the chicken: Combine coriander, cumin, granulated onion, chili powder, minced garlic, olive oil, lemon juice, salt, and pepper in a bowl. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 3 hours (overnight yields best flavor).
3. Cook the chicken: Heat a thin layer of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook about 6–7 minutes per side, or until the chicken is cooked through and has a nicely browned exterior. Remove the chicken to a plate and tent with foil to rest.
4. Reserve oil: If the skillet has excess oil, pour most of it off, leaving about 1–2 tablespoons to cook the rice.
5. Start the rice: Add the minced garlic to the skillet and cook briefly until fragrant. Add the rinsed long-grain rice and the turmeric, stirring for about 15 seconds to coat the grains in the oil and spices.
6. Add broth and simmer: Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Season with salt. Bring to a rolling boil, then reduce heat to low and cover the skillet partially.
7. Cook the rice: Let the rice simmer gently for 15–20 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it rest for a few minutes with the lid on.
8. Finish the chicken: Slice the rested chicken into bite-sized pieces or serve whole, depending on preference.
9. Assemble and serve: Plate the turmeric rice, top with the sliced chicken, and add shredded lettuce, chopped tomatoes, warm naan or pita, chopped cilantro, white sauce, and a drizzle of hot sauce. Serve immediately.

Tips and Variations

• If you prefer less fat, trim the thighs well or use boneless skinless breasts; reduce cooking time for breasts to avoid drying out.
• To add a subtle smoky flavor, finish the cooked chicken with a quick blast under a broiler or briefly sear in a very hot pan for a minute per side after resting.
• Swap plain yogurt for Greek yogurt in the white sauce for a thicker, tangier finish. Add chopped fresh herbs—dill or parsley—if you like.
• Short on time? Marinate the chicken for at least 30 minutes and increase the heat slightly when cooking, but watch carefully to prevent overcooking.

Like this recipe? Leave a comment below and share how you served it.