# Halal Cart Style Chicken and Rice

This recipe demonstrates how to make a Halal Cart style Chicken and Rice dish with two homemade sauces.

- Servings: 2 servings
- Total time: 25 min
- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- 8 boneless, skinless chicken thighs
- 1 tablespoon garlic powder
- 1 tablespoon Sazón
- 1 tablespoon coriander
- 1 tablespoon oregano
- 2 pinches salt
- 2 pinches pepper
- 2 tablespoons olive oil
- 1 cup Basmati rice
- 1 tablespoon butter
- 1 pinch turmeric
- 1 pinch cumin
- 1 pinch cardamom
- 1.5 cups veggie broth
- 10 dried chilies
- 1 cup boiling water
- 1 cup plain full-fat yogurt
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1 tablespoon dried parsley
- 4 fresh garlic cloves
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 head iceberg lettuce
- 2 tomatoes

## Instructions

1. Butterfly the chicken thighs to ensure even cooking.
2. In a bowl, mix garlic powder, Sazón, coriander, oregano, salt, and pepper.
3. Drizzle olive oil over the chicken thighs and massage the spices into the chicken.
4. Let the chicken marinate for a few minutes.
5. Rinse Basmati rice with cold water several times to wash off the starch.
6. In a non-stick pot, melt butter over medium-high heat.
7. Toast turmeric, cumin, and cardamom in the melted butter for a couple of minutes.
8. Add the washed rice and salt to the pot.
9. Add veggie broth, bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes.
10. Remove the stems and seeds from the dried chilies.
11. Rehydrate the chilies in boiling water for about 20 minutes.
12. Make the white sauce by mixing yogurt, mayonnaise, Dijon mustard, garlic powder, Sazón, white vinegar, lemon juice, and dried parsley.
13. Blend the chilies, chili water, garlic cloves, white vinegar, neutral oil, chili powder, paprika, coriander, cumin, and salt for the red sauce.
14. Strain the red sauce using a fine strainer and funnel into a bottle.
15. Slice iceberg lettuce thinly.
16. Dice tomatoes into tiny cubes.
17. Cook the chicken thighs in a hot pan until cooked through, then let rest for 5-10 minutes and chop into bite-sized pieces.
18. Assemble the dish by making a bed of rice on a plate, adding shredded lettuce and diced tomatoes to one side, and arranging chicken on the other side. Top with white and red sauces as desired.

## Equipment

- knife
- cutting board
- baking sheet
- bowl
- blender
- non-stick pot with lid
- strainer
- funnel
- bottle

## Source

- Original video: https://www.tiktok.com/t/ZP8YXCSKk/
- Recipe page: https://www.cliprecipe.com/recipe/a48a2291-57e7-4b28-8eaf-eb797554e69c
- Extracted: 2025-02-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt