After numerous attempts at making Halal Chicken over Rice from scratch, I’m happy to say I’ve found the closest recipe to NYC Style Halal Chicken Over Rice with White Sauce.
It was difficult to find a Halal Recioe that was simple and I’ve read and searched through many recipes and websites, and never found l one I consider to be a sure keeper, until about a year ago, through a Chowhound thread, via the comments below. Yes, it was that difficult to find. Many times, I find the comments from blog posts share recipes that are most doable and realistic to busy home cooks. I had nearly all the ingredients from that particular recipe at home already and it’s easy to make the marinade in the morning or evening and have it ready to cook later on in the day.
This recipe is easy and satisfying. I doubled the onions! It’s slightly caramelized onion brings out the chicken’s Unami flavor and flavors the chicken throughout in the duration of the marinading time. The yellow rice recipe someone linked to food network and the yellow sauce, was from another commenter as well, who linked the recipe to nibble dish. Try it out!
Here’s the Picture Walk:
The recipe I got from a Chowhound Thread for Halal Chicken over Rice, page 1 on the comments page via a comment from kookiecutter. I double the sliced onions in the marinade and I omitted the yogurt to make it dairy free. I’ll update this post if I ever do try it out with the yogurt in the marinade.
6-8 chicken thighs or 8-12 drumsticks
3/4 tsp turmeric
2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cloves
6 garlic cloves, crushed/chopped
3/4 tsp crushed ginger
2 Tbsp lemon juice
1/2 cup greek-style yogurt ( I omitted)
2 whole onions sliced
freshly ground black pepper
3 Tbsp olive oil (1 tbsp for the marinade and other 2 tbsp to cook chicken with)
1-Put all ingredient together and 1 tablespoon of olive. Add salt and pepper to taste. It’s best marinated overnight. But I’ve made it several times marinading for just 4-6 hours and it still comes out delicious.
2- Put the remaining 2 tablespoons of oil in a heated pan. Make sure you skillet is pretty hot when you add the chicken and onion mixture. The timing of cooking the chicken would really depend on how large the pieces of the chicken are, the type of pan you used and if you looked the chicken on medium low or medium heat.
3-Break up the chicken once it’s been cooked by mashing/ shredding it with your spatula (just like how you may have seen it being done by the people who work in the Halal Carts). I find it kind of hard to over cook it and I love the different intensity of flavors that develop when it’s just fine and tender, as well as when it sits on the pan for awhile on low and dries up a little.
If you don’t prefer your onions to be caramelized or slightly sweetened due to the caramelization, I would add the onions in to cook after the chicken had been seared on all sides or at least half way done cooking.
I was not able to pull up the recipe on Food Network for the Rice that was linked via that commenter, but luckily, they copied and pasted it onto the thread.
This is one recipe that I am so happy to have had “mastered.” We made a salad to go with it. Tomatoes in the salad to go with chicken over rice is a must! The slight pop of sweetness and tart of the tomatoes complement the flavors of the well spiced chicken and rice. My husband and I both had our share of Halal Chicken over Rice and he is a huge fan of this recipe! Enjoy and do share with us below what you thought of the recipe if you get to try it.