Vetri Cooking Lab

Street Cart-Style Chicken with White Sauce

VCP's take on Philadelphia's classic street cart-style chicken! Make this recipe with our Yellow Rice, Cucumber & Tomato Salad, and Homemade Pita for the full experience.


For the chicken:

  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper (optional)
  • 2 lemons, juiced
  • 6 cloves garlic, minced
  • 2 pounds boneless, skinless chicken thighs
  • 2 Tablespoons olive oil

For the white sauce: 

  • 2 cups plain low-fat yogurt
  • 2 Tablespoons white vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons oregano


For the chicken:

  1. In a large bowl, combine cumin, smoked paprika, turmeric, cinnamon, oregano, coriander, pepper, salt, and red pepper flakes, if using.
  2. Add the lemon juice and minced garlic, stir well to combine.
  3. With tongs or gloved hands, add the chicken to the bowl and mix thoroughly until all the chicken is coated in the spice mixture.
  4. Set the chicken aside to marinate for at least 15 minutes or up to 12 hours.
  5. When ready to cook the chicken, heat the oil in a skillet on high.
  6. Add the chicken, making sure not to crowd the pieces, and do not disturb for 5 minutes.
  7. Lower heat to medium, flip the chicken pieces, and continue to cook uncovered until chicken reaches an internal temperature of 165 F, about 10 more minutes.
  8. Remove the chicken to a cutting board and let rest for 3-5 minutes.
  9. Using a sharp knife, cut the chicken into 1-inch slices.
  10. Serve over rice, accompanied by cucumber tomato salad and your choice of sauces. Enjoy!

For the white sauce:

  1. Whisk all of the ingredients together in a high-sided container and set aside.
  2. Drizzle over chicken, rice and salad and enjoy!



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