what is halal sauce made of

Serious Eats’ Halal Cart-Style Chicken and Rice With White Sauce

For the chicken:

• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon ground coriander seed
• 3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)
• 1/4 cup light olive oil
• Kosher salt and freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
• 1 tablespoon vegetable or canola oil

For the rice:

• 2 tablespoons unsalted butter
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 1 1/2 cups long-grain or Basmati rice
• 2 1/2 cups chicken broth
• Kosher salt and freshly ground black pepper

For the sauce:

• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 1 teaspoon lemon juice
• 1/4 cup chopped fresh parsley
• Kosher salt and freshly ground black pepper

To serve:

• 1 head iceberg lettuce, shredded
• 1 large tomato, cut into wedges
• Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips
• Harissa-style hot sauce, for serving

• For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade (see Note). Diana Chistruga
• Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes. Diana Chistruga
• Using a chef’s knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce. Diana Chistruga
• For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes. Diana Chistruga
• For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Whisk to combine. Season to taste with salt. Diana Chistruga
• To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table. Diana Chistruga

This creamy, tangy sauce with a garlicky, black pepper punch is ubiquitous on platters of grilled meats sold by halal street carts in major cities across the U.S. We cant stop drizzling it on everything from pita sandwiches to roasted vegetables to crisp salads.

Makes about 1¼ cups¾ cup mayonnaise½ cup plain Greek-style yogurt2 tablespoons distilled white vinegar1 teaspoon freshly ground black pepper1 teaspoon sugar½ teaspoon dried dill½ teaspoon garlic powder½ teaspoon kosher salt

How to make NYC Halal Cart Style White Sauce in 3 minutes | Ruma’s Rannaghor

FAQ

What does halal white sauce taste like?

Why is halal cart chicken red?

Is halal white sauce healthy?

What is halal white sauce made of?

This white sauce is made of equal parts Greek yogurt and mayonnaise, and a dash of sugar, white vinegar, lemon juice, fresh parsley, salt, and pepper. It’s about as close to The Halal Guys white sauce as you can get.

What does halal cart white sauce taste like?

Homemade Halal Cart White Sauce tastes just like the stuff you find in the famous NYC chicken and rice bowls. This simple white sauce comes together with ingredients like lemon juice, dried parsley, white vinegar, sour cream, and mayonnaise. It tastes just like the stuff from Halal Guys!

How long does it take to make halal white sauce?

This halal white sauce recipe recreates the famous white sauce from The Halal Guys. It’s perfectly thick and creamy with a blend of the most delicious flavors, and it practically goes with anything you want. The best part, you can make this white sauce in just 1 minute! Mix all ingredients in a bowl until smooth and combined.

Does Halal Guys have white sauce?

If you’ve ever been to The Halal Guys, then you know how addictively delicious their famous white sauce is. In fact, there might not be a better sauce out there to put on chicken than the Halal Guys’ white sauce. Seriously, ever since I had it in New York City at their cart located by the MOMA, I’ve been obsessed with it.