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1 1/2 tsp dried mint or chopped dill
1 1/2 tsp white vinegar
1 lb boneless chicken thigh cut into small cubes
1 small garlic clove, finely grated
1 tbsp NYC Halal Cart Chicken Spice Blend
1 tbsp water
1 ½ tsp vinegar
1/2 cup sour cream
2 tbsp mayonnaise
3 tbsp oil
Medium onion, sliced
Pepper
Salt to taste (we used 1 tsp sea salt)
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!
