Halal cart chicken over rice

Step 1: Mix the 2 tbsp lemon juice, 3 tbsp olive oil, 3 cloves garlic, 1 tsp dried oregano, 1 tsp ground coriander, 1 tsp ground cumin and 1 tsp salt, toss with the 1 ½ lb boneless chicken thighs, cover and marinate in the fridge for at least 1 hour or overnight.

Step 2: Melt the ⅔ oz butter in a pan, stir in the 10 ½ oz basmati rice and 1 tsp ground turmeric for 1 minute, add the 2 cups chicken stock, bring to the boil, cover and cook on the lowest heat for 15 minutes. Rest off the heat 5 minutes.

Step 3: Stir together the ¾ cup plain yogurt, 4 tbsp mayonnaise, 1 tbsp white vinegar, 1 tsp sugar and ½ tsp black pepper for the white sauce.

Step 4: Heat a large frying pan over a medium-high heat and cook the chicken for 5–6 minutes a side until well browned and 165°F in the thickest part, with no pink inside.

Step 5: Rest the chicken for 5 minutes, chop into bite-sized pieces and return to the pan with its juices for 1 minute. A common mistake is chopping before it is cooked through, which dries the pieces and leaves some underdone.

Step 6: Pile rice into bowls, top with chicken, ¼ iceberg lettuce and 1 tomato, and pour over plenty of white sauce and a few drops of 4 tbsp hot red chilli sauce (harissa thinned with oil).