The halal cart. But make it at home.

Juicy spiced chicken over turmeric rice with crisp iceberg, tomato, white sauce, and hot sauce — the New York street cart classic, made in your own kitchen with Rupen's Kandoo Marinade.

Recipe: Halal Cart Chicken Bowl

Serves 4

For the chicken:

• 1.5 lbs boneless chicken thighs
• 3 tbsp Rupen's Kandoo Marinade
• 1 tbsp olive oil
• Salt to taste

For the turmeric rice:

• 1.5 cups basmati rice, rinsed
• 2.5 cups chicken stock
• 1 tbsp butter
• 1 tsp turmeric
• Salt to taste

For the white sauce:

• ½ cup mayonnaise
• ½ cup Greek yogurt
• 2 tbsp white vinegar
• 1 tsp sugar
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste

To assemble:

• 2 cups iceberg lettuce, roughly chopped
• 2 ripe tomatoes, chopped
• Hot sauce (Sriracha or your favorite)

Method:

1. Marinate the chicken thighs in Rupen's Kandoo Marinade for at least 30 minutes, up to overnight.
2. Cook the rice: bring stock, butter, and turmeric to a boil, add rice, reduce to low, cover and cook 15 minutes. Let rest 5 minutes, then fluff.
3. Whisk together all white sauce ingredients. Taste and adjust salt. Refrigerate until ready to serve.
4. Cook the chicken in a cast iron or heavy skillet over medium-high heat with olive oil, 5–6 minutes per side, until charred at the edges and cooked through. Rest 5 minutes, then slice or roughly chop.
5. Build the bowl: rice on one half, lettuce and tomato on the other, chicken on top. Drizzle generously with white sauce and hot sauce.