Intro

I’m very excited to share this recipe today. This year, my family and I went to Six Flags for the Six Flags Muslim Day event. Even though I am not a fan of extreme roller coasters, it was a lot of fun. One of the best parts was the food, of course! I tried the Halal Cart Chicken over Rice for the first time and fell in love with it! You start off with a layer of rice that is topped with spicy chicken and this extremely delicious creamy yogurt sauce. I think the sauce is what took this dish to the next level!

So I knew I had to try this recipe at home. I started looking online for potential recipes that looked similar to the one by Halal Cart. I found one that seemed to fit the bill and adjusted a couple of things to my liking! It’s a very close match to the one I ate at Six Flags and also has a bit of spice for some kick. You can totally adjust the spice level according to your preference or if you prefer leave it out. Just don’t add the red chili powder.

I have divided the recipe into 3 steps:

  1. The sauce: This is a rich and creamy yogurt sauce, made primarily with Greek yogurt, along with a few other ingredients to a get a creamy and tangy taste.
  2. The rice: This rice is flavored with cumin seeds and colored with turmeric.
  3. The chicken: This chicken is first marinated in a delicious and spicy yogurt mixture, before being cooked.

In the ingredients above, I have mentioned the step each ingredient belongs to. Then at the end, you simply assemble all of the recipes into one dish! Serve with lettuce, tomato wedges, and fresh naan.

Directions

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  1. For the Sauce: Combine all of the ingredients for the yogurt sauce into a bowl. Season with salt according to your taste. Then refrigerate the sauce until you are ready to use it.
  2. For the Rice: Add the olive oil into a large heavy pan and heat it over medium high. As the oil heats up, add the cumin seeds and stir for about 10 seconds. The seeds should begin popping and releasing a nice smell.
  3. Add the salt and turmeric powder to the oil and stir for another 10 seconds.
  4. Pour in 2 1/2 cups of water or chicken stock, whichever you prefer. Turn the heat to high to allow the liquid to come to a boil.
  5. Add the rice into the boiling water or stock. Then turn the heat to low and cook covered for 15 minutes. Rice should be ready. TIP: If you pre-soak the rice, then you will cook the rice for less time. If the rice is turning soft and there is still too much liquid, then increase the heat to allow the water to dry up faster. Keep an eye on it.
  6. For the Chicken: Combine all of the ingredients for the chicken in a large bowl, except for the chicken and olive oil. Taste the marinade to make sure the salt and spice is according to your preference before adding the chicken. TIP: You can combine all the ingredients for the marinade in a large Ziploc bag for easy cleanup.
  7. Mix the marinade well and then leave it aside for 30 minutes or for up to an hour in the refrigerator.
  8. Add the olive oil into a pan and heat it over medium high. Then add the chicken and cook for about 5-6 minutes per side or until cooked through. Keep stirring the chicken after that, so that the spice mixture that came off of it during cooking has a chance to stick back on.
  9. Allow the chicken to cool down before cutting it into 1/4 inch chunks.
  10. Assemble: To serve it like the famous Halal Cart: first place a layer of rice on the plate, then top with the chicken chunks, and lastly drizzle the tangy sauce over the whole plate. Garnish with some tomato wedges and naan quarters. Enjoy!

Storage: You can store each part of the dish individually in the refrigerator for 3 days or up to a week.