Halal Cart Inspired Chicken and Rice Bowl
Chicken thighs marinated overnight in a yogurt and spice blend, air fried until perfectly charred, and served over buttery turmeric rice with quick pickled red onions, fresh veggies, and a creamy white sauce. Halal cart inspired, homemade, and honestly even better.
Ingredients
For the Chicken Marinade
- 1 ½ lb chicken thighs cut into cubes
- ¼ cup yogurt
- 1 tbsp lemon juice
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- ½ tsp allspice
- ¼ tsp cardamom powder
- 1 tsp garlic powder
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 tbsp oil
For the Turmeric Rice
- 2 cups basmati rice
- 2 tbsp ghee
- ½ onion finely chopped
- 2 garlic cloves minced
- 2 bay leaves
- ½ tsp turmeric
- 1 chicken bouillon cube
- 4 cups water
- 1 tsp salt
For the Quick Pickled Onions
- 1 red onion thinly sliced
- ½ cup white vinegar
- ¼ tsp salt
For the White Sauce
- ¼ cup mayonnaise
- ¼ cup greek yogurt
- ½ tsp garlic powder
- 1 tsp white vinegar
- salt to taste
To Serve
- Chopped tomatoes
- Chopped cucumber
- Shredded lettuce
Instructions
Marinate the Chicken
- Combine the yogurt, lemon juice, cumin powder, coriander powder, allspice, paprika, garlic powder, salt, pepper, and oil in a large bowl. Add the cubed chicken thighs and mix until every piece is fully coated.
- Cover and refrigerate overnight, or for at least 2 hours.
Make the Pickled Red Onions
- Thinly slice the red onion and place in a bowl or jar. Add the vinegar and a pinch of salt. Stir well.
- Cover and leave for at least 2 hours. They will turn a bright pink and mellow out completely.
Cook the Yellow Rice
- Heat the ghee and oil in a medium pot over medium heat. Saute the onion until softened, about 3-4 minutes. Add the garlic and cook for one more minute.
- Add the rinsed rice, turmeric, bay leaves, and crumbled bouillon cube. Stir and toast for 2 minutes. Pour in the water, season with salt and pepper, and bring to a boil.
- Cover, reduce heat to medium-low, and cook until all the water is absorbed. Turn to the lowest heat and steam for 10 minutes. Fluff with a fork and remove from heat.
Air Fry the Chicken
- Preheat your air fryer to 400F. Arrange the marinated chicken in a single layer in the basket.
- Air fry for 10- 12 minutes, flipping halfway through. Rest for 5 minutes.
Make the White Sauce
- Stir the mayo, yogurt, garlic powder, vinegar and salt together in a small bowl. Sprinkle a bit of water if it's thick. Taste and adjust seasoning to your liking.
Assemble the Bowl
- Scoop a generous base of yellow rice onto your plate or bowl. Top with diced chicken, shredded lettuce, chopped cucumber, chopped tomatoes, and a heap of pickled red onions.Finish with a generous drizzle of white sauce and hot sauce if desired. Serve immediately.
Notes
- Overnight marinating gives you the deepest, most developed flavour. Plan ahead if you can.
- Rinse your basmati rice thoroughly until the water runs clear - this is the key to fluffy, non-sticky rice.
Storage: - Chicken: Airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350F for 5 minutes for the best texture.
- Rice: Airtight container in the fridge for up to 4 days. Reheat with a splash of water in the microwave.
- Pickled Onions: Sealed jar in the fridge for up to 2 weeks.
Freezer: Chicken and rice freeze separately for up to 2 months. - Fresh toppings best made fresh each time.
Nutrition
Calories: 638 kcal | Total Carbs: 55 g | Protein: 25 g | Fat: 34 g | Saturated Fat: 10 g | Sodium: 1394 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 140 IU | Vitamin C: 5 mg | Calcium: 74 mg | Iron: 2 mg | Net Carbs: 53 g
DID YOU MAKE THIS?I want to know! Leave a comment & recipe rating below or tag @loveandotherspices on social media!