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Like many unforgettable New York City experiences, my introduction to the city’s renowned street food, chicken and rice, happened early one morning at 2 AM following a night out in the city with a friend from Columbia.

A nondescript street cart illuminated the dim road, enticing our hungry selves. We eagerly devoured the flavorful chicken and vibrant rice to satisfy our hunger from an evening of dance.

After moving away from New York, I was determined to recreate the distinctive flavors at home. While it’s often enjoyed as a late-night bite, it’s equally delightful as a meal during the week.

A City Full of Street Carts

The 1980s and 1990s saw the rise of halal carts across New York City. Over four decades later, they’ve become a cultural staple.

Although street carts have been part of the city’s culture long before the ’80s, food historians suggest that the increase in immigrants, especially Muslims from Egypt and Bangladesh, likely spurred the popularity of the first halal dishes.

Origins of Halal-Cart Style Chicken Over Rice

While the Halal Guys are perhaps the most notable sellers of chicken and rice, the true origins of the dish are less clear. Even in an Eater exploration, it’s mentioned, “There’s no definitive ‘first’ halal cart in history (despite many claiming it).”

However, a Grub Street oral history highlighted several sources suggesting Trini Paki Boys were pioneers in the industry. Fatima Khan, Co-Owner of Trini Paki Boys, remarked, “My husband and I both grew up enjoying chicken and rice and had a penchant for spicy cuisine. His rice from Pakistan and my curry chicken from Trinidad were the perfect match. Upon arriving in the city and seeing a lack of halal carts, we decided to start our own.”

Regardless of its origins, the resulting dish offers a rich and highly satisfying flavor profile.

Note: Further investigation revealed the closure of Trini Paki Boys.

Components of Chicken Over Rice

To craft this recipe, I examined several sources including food magazines, blogs, and the Halal Guys. The end product features well-spiced chicken, seared to golden perfection, paired with buttery turmeric rice, topped with ample sauce and fresh vegetables.

• Spiced chicken: Marinated in an aromatic mixture of spices, garlic, and lemon juice, this chicken is forgiving if you lack a spice or two.
• Yellow rice: Rather than plain white rice, halal vendors prefer a golden alternative achieved with turmeric, while shallots and butter add depth.
• White sauce: Contrary to Halal Guys’ recipe, I enjoy the creamy-tanginess achieved by blending yogurt with mayonnaise.
• Red hot sauce: The usual hot sauce packs a punch. Harissa, Sriracha, or Tabasco can serve the purpose, needing just a drop or two.

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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

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 to 4 hours.

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 to 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.

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 to 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.

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 to 6 minutes until nicely browned. Flip the chicken, and cook on the other side for 5 to 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.

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 to 3 days. Leftover rice can be stored in an airtight container in the fridge for 3 to 4 days.

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

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*
41g	52%
Saturated Fat 9g	47%
207mg	69%
1510mg	66%
46g	17%
Dietary Fiber 4g	13%
Total Sugars 7g
46g
Vitamin C 19mg	95%
Calcium 99mg	8%
Iron 5mg	26%
Potassium 990mg	21%
*The % Daily Value (DV) indicates how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is estimated based on an ingredient database and should be used as a guide. Where multiple ingredient options are listed, the first is calculated for nutrition. Garnishes and optional ingredients are excluded.