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Halal Chicken Bowl

Neha
There was a small shop of halal guys near our place serving new york style chicken bowl .We used go there almost every weekends, mostly Saturday nights,(weekends are so crowded) and then get this chicken over rice. Eating that hot rice and chicken with that white sauce in that cold night. Ahhhhhhh!!!!!! Its a heaven!!!!!! Whenever I crave for this chicken over rice, I make it in my Instant Pot. Bonus: I have white sauce recipe too!!!!!!!!!!!
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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Servings 4 people
Calories

Ingredients
  

For Chicken:

  • 4 pc Boneless Skinless Chicken Thighs /Breast
  • 2 tbsp Greek Yogurt /hung curd
  • 1 tsp Oil -1 Tsp
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Oregano
  • Black Pepper Powder - As Required
  • Salt - As Required

For Rice:

  • 1.5 cups Basmati Rice
  • 2.5 cups Water/Chicken Broth/Vegetable Broth
  • 1/2 tsp Turmeric Powder
  • 2 tbsp Butter/Oil
  • Salt - As Required
  • Black Pepper Powder - As Required
  • 1/2 tsp Cumin Powder Optional

White Sauce

  • 1/2 cup Mayonnaise
  • 1/4 cup Sour Cream/Greek Yogurt
  • 1/2 tsp Lemon Juice
  • 1/2 tsp Parsley Flakes
  • 1/2 tsp Vinegar
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 2 tbsp Water
  • Black Pepper Powder - As Required

Topping:

  • Lettuce
  • Tomato
  • sliced onion

Instructions
 

For chicken Marination:

  • Take a mixing bowl add Greek yogurt, salt, pepper, turmeric, paprika, red chilli powder, oil. Mix everything and add 4 to 5 boneless skinless chicken thighs. Coat the chicken pieces with the marinade and let it sit for 2 hours to overnight.

For making white sauce:

  • Next take a measuring mug, add Greek yogurt, mayonnaise, lemon juice, vinegar, sugar,parsley flakes, salt and pepper. Mix everything with a whisk and transfer it to a squeeze bottle. Let it sit in the fridge for sometime, so that the sauce develops the flavor.

For Rice cooking

  • Take an Instant Pot, select the "Saute" mode when the Instant Pot is hot enough add butter. When the butter melts down, cancel the saute mode and add the rice. Mix the rice gently and coat it with butter. Add the Chicken Stock.Add the spices and mix it.
  • Close the IP. Select the "Manual/Pressure Cook" mode, set the timer to 4 minutes. Turn on the Delay Start button and set the timer to 20 mins, so that the rice gets soaked in the water for 20 minutes and then it starts cooking. Once it cooks down wait for the pressure to release naturally and then open the IP. That's it. Golden yellow rice is ready. Remove the rice from the IP.
  • Funtion:Manual/Pressure Cook
  • Release:Natural Release
  • Now its time to roast the chicken. You can directly grill the chicken in your grilling pan on the stove top or you can roast it in the oven or you can do it in the IP too.

For cooking chicken

  • For cooking chicken in IP, select the saute mode set the temperature to medium and click on start. When the IP is hot enough, add generous amount of oil, place the marinated chicken and roast it on one side, then flip the chickens over and close the IP.
  • Select the Manual/Pressure Cook Mode and set the timer to 1 Minute. When it is done quickly release the pressure. Chicken would have released some juices. Reserve it and drizzle it while serving or Select Saute Mode againg and wait for the juice to evaporate and then take the chicken out of the IP and cut it into small pieces. Chicken is ready!
  • Funtion:Manual/Pressure Cook
  • Release:Quick Release

Assemble and serve

    Keyword instant pot chicken over rice