Chicken and Rice Bowl | Halal Guys Style | Halal cart Chicken recipe

Ingredients:
For Rice:
1 tbsp butter
1 cup basmati rice
½ tsp turmeric powder
½ tsp cumin powder
½ tsp salt
1 ¾ cups water

For white sauce:
¾ cup mayonnaise
½ cup yogurt
½ tsp salt
½ tsp black pepper
1 tbsp white vinegar
1 tsp lime juice
½ tsp dried parsley
2 tsp sugar
For Red sauce:
7 Dry red chilies (soaked in water)
3 cloves garlic
½ cup chopped tomato
1 tsp cayenne pepper
1 tbsp lime juice
1 tbsp white vinegar
½ tsp black pepper powder
½ tsp salt
1tsp sugar
1 tbsp olive oil
For Chicken:
1 lb boneless chicken thighs
1 tsp salt
1 ½ tsp of black pepper powder
1 tsp coriander powder
1 tsp chili powder
1 tsp crushed garlic
1 tsp dried oregano
1 tbsp lime juice
1 tbsp olive oil
For serving:
½ cup lettuce chopped
½ cup tomato chopped

Directions:
Melt butter in a pan over medium heat. Add rice and toast for a few minutes. Add turmeric and cumin powder. Add in salt and water, bring it to a boil, reduce heat and cook it covered till all water is absorbed (about 15 minutes) and rice becomes cooked.

For the white sauce combine the mayonnaise, yogurt, vinegar, lime juice, salt, pepper, sugar, and parsley in a bowl. Mix well and refrigerate.

For the red sauce soak 7-8 red chilies in water for about 20 minutes. Once soaked add the chilies, tomato, garlic, cayenne pepper, vinegar, pepper powder, salt, lime juice, sugar, and olive oil blend to make a smooth sauce.

Marinate the boneless chicken thighs with chili powder, coriander powder, crushed garlic, black pepper, salt, lime juice, dried oregano, and olive oil. Marinate for 30 minutes.

Heat oil in a skillet over medium heat, add the chicken pieces and cook until both the sides are brown and the chicken is cooked through (about 10-12 minutes). Transfer the chicken to a cutting board and allow to rest for 5 minutes. Then cut the chicken into small pieces.

To serve add rice, chicken, chopped lettuce, chopped tomatoes into a bowl and drizzle with white sauce and red sauce.