Halal Chicken and Yellow Rice with White Sauce
Bring the flavors of New York City's famous halal carts home with this easy dinner for two. Tender yogurt-marinated chicken is served over fluffy turmeric yellow rice with crisp cabbage, fresh tomatoes, and a generous drizzle of creamy white halal sauce. Don't forget the sriracha or chili crisp for a little extra heat!
Servings: 2 people
Ingredients
White Halal Sauce
- 6 tablespoons mayonnaise
- 2 tablespoons plain whole-milk yogurt
- ¾ teaspoon water
- ½ teaspoon fresh lemon juice
- ½ teaspoon sugar
- ¼ teaspoon kosher salt
- Pinch garlic powder
- Pinch black pepper
Chicken
- 1 pound boneless skinless chicken thighs, trimmed
- ¼ cup plain whole-milk yogurt
- 1 teaspoon fresh lemon juice
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅜ teaspoon black pepper
Yellow Rice
- 1 cup basmati rice
- 1½ teaspoons kosher salt for the cooking water
- 1½ teaspoons ground turmeric
- 2 teaspoons vegetable oil
For Serving
- 2 cups shredded napa cabbage
- 1 medium tomato chopped
- Sriracha optional
- Chili crisp optional
Instructions
- Make the White Sauce: In a small bowl, whisk together the mayonnaise, yogurt, water, lemon juice, sugar, salt, garlic powder, and pepper until smooth. Cover and refrigerate for at least 1 hour or up to 3 days.
- Marinate the Chicken: In a medium bowl, combine the yogurt, lemon juice, coriander, cumin, garlic powder, salt, and pepper. Add the chicken thighs and coat well. Cover and refrigerate for at least 1 hour or overnight.
Cook the Chicken:
- Position an oven rack about 6 inches below the broiler element and preheat the broiler. Line a rimmed quarter baking sheet with aluminum foil for easy cleanup and place a wire rack on top.
- Broil for 16 to 20 minutes, flipping halfway through cooking, until the chicken is nicely charred on both sides and reaches an internal temperature of 160°F to 165°F.
- Let rest for 10 minutes before cutting into bite-size pieces.
Make the Yellow Rice
- Bring a large pot of water to a boil. Stir in the salt and turmeric. Rinse the basmati rice under cold water until the water runs clear. Add the rice to the boiling water and cook about 9 minutes, until just tender.
- Drain immediately and rinse briefly under cold water. Transfer to a bowl and gently toss with the vegetable oil.
Assemble Halal Style Chicken and Rice Bowl:
- Divide the yellow rice between two bowls. Top with the bite-size chicken. Add the shredded cabbage and chopped tomatoes. Drizzle generously with the white halal sauce. Serve with sriracha and chili crisp on the side, if desired.
Notes
Chicken thighs are the best choice. They stay juicy during baking and develop delicious caramelized edges after a quick finish in the skillet. Don't skip the yogurt marinade. It tenderizes the chicken while helping the spices coat every bite.
Rinse the rice twice. Rinsing before cooking removes excess starch. Rinsing after cooking stops the cooking process and keeps the grains light, fluffy, and separate—just like classic halal cart yellow rice. Use basmati rice. Its long grains and fragrant flavor create the authentic texture that makes this dish so satisfying.
Make the white sauce ahead. It tastes even better after a few hours in the refrigerator as the flavors blend together.
Customize the heat. I like serving sriracha and chili crisp at the table so everyone can make their bowl as spicy—or as mild—as they like.