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halal cart tandoori chicken, tandoori chicken over rice

Tandoori Chicken Rice Bowls (Halal Cart)

Tandoor Chicken & Rice (Halal Cart) is a flavorful, one-pan street food–inspired dish that combines juicy, spice-marinated chicken with buttery turmeric rice and a creamy, garlicky white sauce. Inspired by the famous halal carts of New York City, this recipe brings bold South Asian and Middle Eastern flavors into your kitchen with simple prep and comforting, satisfying results.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating time 1 hour
Course Dinner, Lunch
Cuisine American, Indian, Pakistani
Servings 4
Calories 942 kcal

Ingredients
  

Tandoori Chicken

  • 3 lbs boneless skinless chicken thighs, fat trimmed (if using chicken breast, I recommend 2 lbs instead.)
  • 2 tbsp plain whole milk yogurt
  • 1 tbsp ginger garlic paste
  • 4 tbsp neutral oil or ghee divided
  • 1 tsp kasuri methi dried fenugreek leaves
  • 2 tsp garam masala
  • 1 tsp Kashmiri chili optional, for mild heat + color
  • 1 tsp paprika
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp salt or to taste
  • ½ tsp black pepper

Spiced Turmeric Rice

  • 1½ cups basmati rice washed and drained
  • 1 medium yellow onion finely chopped
  • 1 tsp ginger garlic paste
  • 2 tbsp neutral oil or ghee
  • 3 cups hot water
  • 2 dried bay leaves
  • 1 bouillon cube chicken or veggie
  • 1 tsp garam masala
  • ½ tsp cumin
  • ½ tsp turmeric
  • Salt to taste start light; bouillon adds salt

Yogurt Cilantro Mint Raita (Chutney Sauce)

  • 1 cup Greek yogurt
  • ¾ cup fresh cilantro leaves
  • ¼ cup fresh mint leaves
  • 2 garlic cloves
  • 1 green chili or jalapeño to taste
  • 2 tbsp lemon juice or to taste
  • ¼ tsp ground cumin
  • ¼ tsp garam masala
  • Salt to taste
  • Water to thin to desired consistency

Instructions
 

Marinate the Chicken

  • In a large bowl, combine yogurt, ginger garlic paste, 2 tbsp oil or ghee, and all spices. Add cubed chicken and coat well. Marinate for 30 minutes to 24 hours.

Cook the Chicken

  • Pan-sear: Heat 1–2 tbsp oil/ghee in a skillet over medium-high heat. Sear chicken in batches until charred and cooked through (5–6 min per side).
  • Alternatively, you can bake whole, marinated thighs at 425°F for 25–30 minutes, flipping once. Let rest, then slice or chop.

Cook the Turmeric Rice

  • In a pot, heat oil/ghee. Sauté onion until golden (5–7 min). Add ginger garlic paste; cook 1 min. Add turmeric, garam masala, cumin, and bay leaves. Stir in rice, then water and bouillon. Add salt carefully.
  • Bring to boil, then cover and reduce to low. Cook 15–18 min. Rest 5 min, fluff with fork.

Make the Raita

  • Blend yogurt, cilantro, mint, garlic, green chili, lemon, cumin, garam masala, and salt until smooth. Add water to thin. Chill until ready to serve.

Assemble & Serve

  • In bowls, layer turmeric rice, chopped chicken, lettuce, and tomato (optional). Drizzle generously with raita. Serve with lemon wedges or warm pita, if desired

Notes

  • Marinate the chicken for a few hours for best results.
  • You can cook the chicken in whole pieces, then chop once cooked and rested.
  • You can substitute chicken breast for the thighs. 2lbs Chicken breast is suggested. 

Nutrition

Calories: 942kcalCarbohydrates: 64gProtein: 88gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 208mgSodium: 1339mgPotassium: 1585mgFiber: 3gSugar: 4gVitamin A: 595IUVitamin C: 7mgCalcium: 148mgIron: 5mg
Keyword chicken and rice, chicken over rice, Halal cart chicken and rice, Tandoori Chicken
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