Halal Cart-Style Chicken Over Rice Recipe

Like many memorable New York City adventures, my first foray into the city’s famous street food, chicken and rice, ensued very early in the morning, a 2 AM stop after a night out visiting my friend at Columbia. 

The radiant glow of an unpretentious street cart on an otherwise dark street drew us in. Our stomachs famished from a night of dancing, we devoured the plate of saucy chicken and golden rice. 

After leaving New York, I was eager to create a recipe to enjoy the iconic flavors at home. And while many of us may have relished it as a late-night snack, it’s equally as delicious to enjoy throughout the week. 

A City Full of Street Carts

Between the 1980s and the early 1990s, halal carts began popping up around New York City. Now, 40+ years later, they’re a cultural icon. 

Street carts have been part of the city’s culture since well before the ’80s, but food historians believe an influx of immigrants, mainly Muslim immigrants from Egypt and Bangladesh, likely kicked off the demand for the first halal dishes. 

Origins of Halal-Cart Style Chicken Over Rice

Though the Halal Guys are arguably the most well-known purveyor of chicken and rice, the exact origins of the dish are more murky. As an Eater deep-dive argues, “There’s no clear ‘first’ in halal cart history (though many have staked the claim for themselves).” 

However, a Grub Street oral history found several sources pointing to Trini Paki Boys as the first to enter the competition. Fatima Khan, Co-Owner of Trini Paki Boys, noted, “My husband and I both grew up eating chicken and rice, and both of us love spicy food. He is from Pakistan and I am from Trinidad. We knew the cuisines would go together, his rice with my curry chicken. When my husband and I came to the city, there were no halal carts. We decided to do our own.” 

Whatever the origins, the resulting dish is intensely flavorful and deeply satisfying. 

Note: After some deeper research, it appears that Trini Paki Boys has closed. 

Components of Chicken Over Rice

I consulted several sources to develop this recipe, including various food publications, food blogs, and the Halal Guys. The result is a deliciously spiced chicken, seared until golden brown, served alongside buttery turmeric rice, with lots of sauce and fresh vegetables. 

• Spiced chicken: The chicken marinates in a flavorful combination of ground spices, garlic, and lemon juice. And if you’re missing a spice or two, it just so happens to be very forgiving. 
• Yellow rice: Instead of plain steamed rice, halal carts opt for a golden (and sometimes orangey) version. Turmeric provides the coloring, and shallots and butter offer additional flavor. 
• White sauce: According to Halal Guys, there is no yogurt in their classic white sauce. That said, I like the combination of yogurt and mayonnaise as a creamy-tangy hybrid. 
• Red hot sauce: The hot sauce is usually quite spicy, so I recommend harissa, Sriracha, or Tabasco. You’ll only need a few drops to do the job. 

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