Chicken over rice halal recipe

Portions: 1
Total time: 1 hour 45 minutes
Difficulty: Easy

Description of chicken over rice halal recipe

Inspired by the bustling New York City halal carts, this Chicken Over Rice recipe brings together tender, marinated chicken, fluffy yellow rice, crisp lettuce, tomatoes, and the iconic creamy white sauce in a healthy, homemade version that doesn’t sacrifice taste for nutrition. Whether you live miles away from NYC or simply prefer a lighter, less greasy meal, this dish is your answer to craving the flavors of the city streets right from your kitchen.

Preparing this recipe is a celebration of freshness and robust flavor. The marinated chicken is the true star: a medley of garlic, Greek yogurt, tangy lemon juice, and an aromatic blend of spices infuses every bite with irresistible taste and moisture. Allowing the chicken to rest in this marinade for at least an hour (or more if time permits) enhances tenderness, ensuring juicy results once grilled or sautéed.

The rice, a gorgeous yellow hue thanks to a dash of turmeric, is cooked gently in chicken broth for maximum flavor and fluffy texture, with just the right hint of cumin. Using long-grain basmati rice brings the authenticity of New York’s famous carts and guarantees a pillowy light base for the bold toppings.

The creamy white sauce, a cult favorite, marries everything together. It’s a simple, tangy mix of light mayo, Greek yogurt, lemon, and freshly grated garlic with a dash of black pepper and a touch of sweetness—a drizzle takes every bite to the next level.

Crunchy lettuce and chopped tomatoes not only add freshness and balance but also round out the plate, turning this into a complete meal that’s as vibrant to the eye as it is to the tastebuds.

From start to finish, this dish is approachable and easy to double or triple for meal prep or a small gathering. It’s perfect for lunch, dinner, or any moment when only something satisfying, fresh, and bold will do. Make it once, and it just might join your regular weeknight rotation.

Difficulty: Easy
Preparation time: 15 minutes
Cooking time: 30 minutes
Cooking method: Stovetop
Resting time: 1 hour (for marinating)
Total time: 1 hour 45 minutes

Portions: 1
Estimated cost: Low
Calories: 574 per serving

Best time to eat: Lunch or dinner
Best season for eating: Any season

Cuisine: Mediterranean/Middle Eastern inspired street food
Course: Main

Ingredients

For the Chicken Marinade

• 1 boneless, skinless chicken thigh
• 2 tsp garlic, 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
• ½ tsp olive oil (for cooking)

For the Yellow Rice

• ⅓ cup long-grain basmati rice
• ⅔ cup chicken broth (or water)
• 1 tsp butter
• ⅛ tsp turmeric
• ¼ tsp cumin powder
• Pinch of salt

For the White Sauce

• 1 tbsp mayonnaise
• 2–3 tbsp nonfat Greek yogurt
• 1 tsp lemon juice
• 1–2 garlic cloves, grated
• ¼ tsp vinegar (optional)
• ¼ tsp black pepper
• ⅛ tsp sugar
• ⅛ tsp salt
• Water as needed (to thin the sauce to drizzling consistency)

Garnishes

• ½ cup iceberg lettuce, shredded
• Chopped tomatoes

Instructions

1. Cut chicken thigh into bite-sized pieces. In a bowl, combine garlic, lemon juice, yogurt, coriander, oregano, paprika, red chili, cumin, garam masala/allspice, salt, turmeric, and chicken. Mix thoroughly. Cover and refrigerate for at least 1 hour.
2. While the chicken marinates, prepare the white sauce. Combine mayonnaise, yogurt, lemon juice, grated garlic, vinegar (if using), black pepper, sugar, and salt in a bowl. Mix until smooth. If too thick, add water 1 tsp at a time until it reaches drizzling consistency. Cover and refrigerate for flavors to meld.
3. For the yellow rice, melt butter in a small saucepan over medium heat. Add turmeric, cumin, and salt; toast for 1 minute. Add rice and sauté for another 1–2 minutes until lightly toasted. Pour in chicken broth (or water), bring to a boil, then cover with a lid. Reduce heat to low and cook for 10–15 minutes, until liquid is absorbed and rice is tender. Off heat, fluff with a fork.
4. Heat olive oil in a pan over medium heat. Add marinated chicken pieces in a single layer. Sauté for 2–3 minutes per side, turning as needed until fully cooked and lightly browned. Remove from heat.
5. To serve, spread rice on a plate. Arrange cooked chicken on one side. Fill the other side with lettuce and chopped tomatoes. Generously drizzle the white sauce over chicken and rice. Enjoy immediately.

✅ Quick Tips:
Letting the chicken marinate overnight will make it extra tender and flavorful.
Taste and adjust salt and spices as needed in both the chicken marinade and the white sauce.
The rice can be made in advance and reheated gently before serving.
Swap chicken thigh for chicken breast for a leaner option, but note the final dish will be less juicy.
Adjust the red chili powder for more or less heat according to personal preference.
Make extra white sauce—it keeps in the fridge for up to three days and is delicious on salads or other proteins.
For meal prep, store chicken, rice, and veggies separately and assemble fresh for the best texture.
Try adding hot sauce or chili oil for NYC-style “red sauce” heat.
To make vegetarian, swap chicken for paneer or tofu and use water or vegetable broth in the rice.