Halal Chicken Recipe with White Sauce and Yellow Rice
This homemade halal chicken recipe brings street food flavors into your kitchen. Juicy marinated chicken, fluffy yellow rice, creamy white sauce, and fresh toppings make it a family favorite.
Equipment
- Large Skillet
- Cooking Pot
Ingredients
Chicken Marinade
- 2.5 lb chicken breast, boneless & skinless, cut into 1-inch cubes or use chicken thighs
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 1 lemon, juice small
- 1 tsp white vinegar
- 1.5 tbsp 7 spice
- 1 tsp dried oregano
- 2 tsp ground coriander
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp cumin
- 2 tsp salt or to taste
- 1 tsp black pepper or to taste
- 1/2 tsp turmeric
White Sauce
- 1/4 cup mayo
- 1/4 cup plain yogurt
- 1/4 cup sour cream
- 1/2 tbsp white vinegar
- 1/2 lemon, juice
- 4 cloves garlic, minced
- salt & pepper to taste
- water to thin
Yellow Rice
- 2 cups basmati rice, rinsed
- 1.5 tbsp ghee
- 1 tsp salt
- 1/2 tsp turmeric
- 2 bay leaves
- 3.5 cups vegetable stock
For Serving
- tomatoes, diced
- lettuce, shredded
- pitas, quartered
Instructions
- Mix chicken, garlic, olive oil, lemon juice, vinegar, and spices in a bowl. Cover and refrigerate for at least 1 hour, ideally overnight.
- Heat ghee in a pot, stir in turmeric, then add rice, salt, and bay leaves. Pour in vegetable stock. Bring to a boil, then simmer covered until fluffy.
- In a small bowl, whisk mayo, yogurt, sour cream, vinegar, lemon juice, and garlic. Season with salt and pepper. Thin with water if needed.
- Heat a skillet or grill pan over medium-high heat. Cook chicken in batches until golden brown and cooked through.
- Place rice on a plate, top with chicken, add lettuce and tomatoes, drizzle with white sauce, and serve with warm pita.
Notes
For best results, marinate chicken overnight. Serve family-style with fresh toppings for the perfect halal platter.
