SERVES 4

INGREDIENTS:

• 1 lb boneless chicken thigh cut into small cubes
• 1 tbsp NYC Halal Cart Chicken Spice Blend
• 1 ½ tsp vinegar
• 3 tbsp oil
• Medium onion, sliced
• Salt to taste (we used 1 tsp sea salt)

For the White Sauce:

• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 small garlic clove, finely grated
• 1 1/2 tsp white vinegar
• 1 tbsp water
• Salt and pepper to taste (we used ¼ tsp sea salt)
• 1 1/2 tsp dried mint or chopped dill

DIRECTIONS:

Mix all white sauce ingredients in a bowl and refrigerate for at least one hour to allow flavors to combine. 

Mix the vinegar, 1 tablespoon oil, spices, and salt in a bowl.  Add chicken and mix to coat well.  Refrigerate and let sit for 2 hours to marinate.

Heat remaining oil in a skillet and sauté onion until translucent, about 5 minutes.  Add chicken and cook thoroughly for approximately 10 minutes.

Serve alongside turmeric flavored basmati rice and top with white sauce!