Easy NYC Halal Cart Chicken & Rice Recipe - Flavorful & Quick!

In a bowl, combine chicken thighs with olive oil, lemon juice, garlic powder, onion powder, cumin, coriander, paprika, turmeric, salt, and black pepper. Mix well and let marinate for at least 30 minutes, or preferably overnight in the refrigerator.

Heat a large skillet or griddle over medium-high heat. Add the marinated chicken and cook for 6-8 minutes per side, or until cooked through and slightly charred. Remove from heat and chop into bite-sized pieces.

Rinse basmati rice until water runs clear. In a pot, melt butter, then add turmeric and cumin. Sauté for 30 seconds. Add rinsed rice, chicken broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is fluffy. Let stand for 5 minutes before fluffing with a fork.

In a small bowl, whisk together mayonnaise, Greek yogurt, white vinegar, sugar, lemon juice, garlic powder, chopped parsley (if using), salt, and black pepper until smooth.

In another small bowl, combine red pepper flakes, cayenne pepper, hot water, white vinegar, minced garlic (if using), and salt. Mix well. Let it sit for a few minutes for flavors to meld.

On plates, layer a generous portion of yellow rice, topped with chopped chicken. Drizzle generously with white sauce and a little red sauce. Garnish with optional pita bread, shredded lettuce, and diced tomatoes. Serve immediately.