How to make the best HALAL CART CHICKEN OVER RICE | easy recipe

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner while drumsticks offer a more budget-friendly option.

yogurt sauce

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and healthier, while sour cream is often less expensive.

Clean, debone, and remove skin from 3 chicken thighs, then cut into cubes.

Mix together the spice blend (turmeric, salt, curry powder, nutmeg, ginger, coriander, cumin) in a bowl.

Add olive oil (or avocado oil) to the spice blend and mix well.

Add minced garlic, lemon juice, and white vinegar to the marinade and mix thoroughly.

Let the chicken marinate in the refrigerator for about 4 hours (or longer if desired).

Melt 2 teaspoons of butter in a skillet until it starts to bubble.

Add the spice blend to the melted butter and stir to combine, cooking for about 1 minute.

Add washed basmati rice to the skillet and toast it in the butter and spices until well incorporated.

Add chicken bouillon (Better than Bouillon brand) to the rice and mix well.

Pour in vegetable broth to cook the rice, bring to a boil, then reduce heat and simmer for 20-25 minutes.

Preheat a griddle and brush with about 1 tablespoon of olive oil.

Add the marinated chicken pieces to the hot griddle and cook until done, flipping once.

Check for a nice sear on the chicken and remove from heat when cooked through.

Set the cooked rice aside after checking that it is flaky and not clumpy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary