Halal Cart Chicken and Rice Recipe (with Video)

Marinate the chicken
1. Add chicken to a bowl with everything else listed.
2. Mix to incorporate and marinate while preparing everything else.
3. If refrigerating, take out one hour before searing.
Sear the chicken
1. When the rest of the components are finally prepared, it's time to sear the chicken.
2. Heat a wide pan over high heat with oil of choice.
3. When the oil is shimmering and hot, lay chicken in.
4. Sear until both sides have a nice crust and are lightly charred.
5. Let the chicken rest for at least 5 minutes before slicing.
Prepare the sauce
1. Mix everything in a bowl until incorporated.
2. This gets better with time in the fridge too, so if you have the time make it the day before!
Prepare the chilies
1. Add chilies to a bowl.
2. Cover with boiling water and let sit for 15 minutes.
3. Add the chilies to a blender or food processor with a tbsp of their water.
4. Add the rest of the ingredients and blend til incorporated.
Prepare the basmati rice
1. Wash and drain basmati rice until the water runs clear.
2. Let sit for 20 minutes, then drain the water one more time.
3. Heat fat of choice in a pot over medium heat.
4. Add in the cinnamon stick and cardamom then toast for a few minutes.
5. Add in the turmeric, toast for a few seconds, then add the rice.
6. Toast the rice for a few minutes then add chicken broth.
7. Bring to a boil, cover, then cook over low for another 18 minutes.
8. When the rice finishes cooking, do not remove the cover.
9. Cut the heat and let sit for another 10 minutes.