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The only Halal Guys Chicken over Rice recipe you need

Elena Marlowe··Estimated read time: 1 min

The famous halal guys cart from NewYork city chicken over rice. Juicy spiced chicken served over fragrant turmeric-scented basmati with the signature white sauce, chopped tomatoes and parsley.

Halal Guys Chicken and Rice hero image
Prep20 min
Cook20 min
Total1 hr 40 min
Servings6

Nutrition Facts

Approximate, per serving
Calories
712 kcal
Protein
53.8g g
Carbs
42.3g g
Fat
36.4g g

Allergens

Containsmilk
Containsegg
May containsoy

Disclaimer: This recipe contains or may contain the allergens listed above. Always check labels and consult ingredient sources.

Ingredients

  • 2 lbs chicken breasts
    900 g, about 6

  • For the chicken marinade

  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp white vinegar
  • 3 cloves garlic
    minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp oregano powder
  • 1 tsp all spice or seven spices
  • 1/2 tsp ginger powder
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika powder
  • 1 tbsp vegetable oil
    for cooking

  • For the white sauce

  • 3/4 cup Greek yogurt
    170g (6oz)
  • 1/2 cup mayonnaise
    115 g
  • 1 tbsp white vinegar
  • 1 tbsp water
  • 1 tsp lemon juice
  • 1-2 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

  • For the Basmati rice

  • 2 tbsp unsalted butter
  • 1/2 tsp turmeric powder
  • 1/4 tsp cumin powder
  • 1 1/2 cups basmati rice
    soaked for 20 minutes then rinsed until water runs clear
  • 2 1/2 cups chicken stock
    or 1 stock cube dissolved in 2.5 cups hot water
  • salt and pepper
    to taste, a pinch of each

  • Toppings

  • 1 tomato
    chopped
  • handful parsley
    chopped
  • 1 tsp sriracha sauce
    to taste

Instructions

  1. Prepare the basmati: place the rice in a bowl, cover with cold water and let it soak for 20 minutes; drain and rinse the grains under running water until the rinse runs clear, then set aside.

    Chef’s tip

    Soaking shortens the cooking time and helps grains separate; rinse until water is nearly clear to remove excess surface starch.

  2. Make the chicken marinade by whisking together the olive oil, 2 tablespoons lemon juice, 1 tablespoon white vinegar, minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, allspice (or seven-spice blend), ginger, 1/2 teaspoon cumin and 1/2 teaspoon paprika in a large bowl.

    Chef’s tip

    If you prefer, combine the marinade and chicken in a zip-top bag and press out excess air to ensure even contact with the meat.

  3. Add the chicken breasts to the marinade and toss to coat thoroughly; cover and refrigerate for 1–2 hours.

    Chef’s tip

    Turn the chicken once or twice while it marinates so all pieces absorb the flavors evenly.

  4. While the chicken marinates, combine the white sauce: stir together the Greek yogurt, mayonnaise, 1 tablespoon white vinegar, 1 tablespoon water, 1 teaspoon lemon juice, 1–2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth; refrigerate until ready to serve.

    Chef’s tip

    Chilling the sauce at least 20 minutes allows the flavors to meld and the texture to firm slightly.

  5. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering, then add the marinated chicken in a single layer (work in batches if necessary) and cook 5–6 minutes per side, or until each piece is golden and cooked through.

    Chef’s tip

    Safety: Cook the chicken until it reaches 165°F (74°C) measured with an instant-read thermometer in the thickest part of the breast.

  6. Transfer the cooked chicken to a cutting board and let it rest for 10 minutes before cutting into roughly 2-inch pieces.

    Chef’s tip

    Resting retains juices; slice the meat across the grain for a more tender bite.

  7. Start the rice: melt 2 tablespoons unsalted butter in a medium saucepan over medium heat, stir in 1/2 teaspoon turmeric and 1/4 teaspoon cumin, and cook about 1 minute until fragrant.

    Chef’s tip

    Toast the spices briefly to release their aroma but watch carefully to avoid burning.

  8. Add the drained basmati to the pan and stir continuously for about 4 minutes to lightly toast the grains.

    Chef’s tip

    Toasting helps keep the rice fluffy by coating each grain in butter.

  9. Pour in 2 1/2 cups chicken stock, season with a pinch of salt and pepper, bring to a boil, then reduce heat to low, cover and simmer gently for 15 minutes.

    Chef’s tip

    Keep the lid on during simmering to trap steam; do not stir while it cooks.

  10. When the liquid has been absorbed, remove the pan from the heat and let the rice rest, covered, for 15 minutes; then fluff gently with a fork.

    Chef’s tip

    This standing time finishes the cooking and prevents broken grains when fluffing.

  11. Roughly chop the rested chicken into 2-inch pieces if not already cut, and arrange the rice on a large serving platter.

  12. Top the rice with the chicken, spoon the chilled white sauce over or serve it alongside, then scatter the chopped tomato and parsley over the top and finish with sriracha to taste.

    Chef’s tip

    Reserve a little parsley for garnish so the dish looks fresh; offer sriracha at the table for diners to control the heat.

  13. Serve with warmed pita or flatbread if desired and enjoy immediately.

This recipe recreates the classic Halal Guys-style chicken and rice at home: tender, marinated chicken pieces laid over buttery, turmeric-spiced basmati and finished with a creamy yogurt-mayonnaise white sauce. Expect warm savory notes from cumin, paprika and allspice on the chicken, a soft, fragrant rice with a hint of turmeric, and a cool tang from the sauce that balances the dish. Chopped tomato and parsley add fresh texture, while a drizzle of sriracha provides optional heat. It’s a straightforward weeknight meal that also scales well for casual gatherings and makes good leftover lunches—prepare the sauce and soak the rice ahead of time to speed the final assembly.