Name: Tandoori Chicken King Kebab with Turmeric & Green Bean Biryani Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 3 tbsp tandoori paste; 2 tbsp natural yogurt; Small bunch of coriander (half finely chopped, half for garnish); 600g boneless chicken thigh fillets; 1 tbsp vegetable oil; 25g butter; 1 onion, finely sliced; 300g basmati rice, soaked in cold water for 30 mins, then drained; 3 cardamom pods, lightly crushed; 1 cinnamon stick; 1 tsp ground turmeric; 750ml chicken stock; 200g green beans, trimmed; 2 lemons, cut into cheeks

Ingredients

3 tbsp tandoori paste

2 tbsp natural yogurt

Small bunch of coriander

600g boneless chicken thigh fillets

1 tbsp vegetable oil

25g butter

1 onion, finely sliced

300g basmati rice, soaked in cold water for 30 mins, then drained

3 cardamom pods, lightly crushed

1 cinnamon stick

1 tsp ground turmeric

750ml chicken stock

200g green beans, trimmed

2 lemons, cut into cheeks

Instructions

Step 1: In a large bowl, mix the tandoori paste with the natural yogurt. Finely chop half of the coriander and stir it into the mixture. Add the chicken thighs and toss well to coat evenly. Cover and refrigerate; this can keep chilled for up to one day to marinate.

Step 2: Heat the vegetable oil and butter in a medium saucepan over medium heat. Add the sliced onion and cook for 5-8 minutes until soft and golden. Stir in the drained basmati rice, then add the cardamom, cinnamon stick, ground turmeric, and salt to taste.

Step 3: Pour in the chicken stock and scatter the trimmed green beans over the top. Bring the mixture to a boil, then cover with a lid, reduce the heat to low, and simmer for 10 minutes until the rice is cooked and the liquid absorbed.

Step 4: Meanwhile, arrange the marinated chicken thighs in a neat row on a board, aligning the longer sides together to form a rectangle. Thread two long metal skewers parallel through the chicken to hold the fillets together as one large kebab. If you don’t have long skewers, create two smaller kebabs instead.

Step 5: Preheat the grill to high. Grill the kebab for about 20 minutes, turning occasionally to brown all sides evenly. Alternatively, cook in a hot griddle pan. Check the chicken for doneness by inspecting the areas where the thighs touch — if still raw, continue cooking and test by inserting a knife into the thickest part to ensure juices run clear.

Step 6: To serve, spoon the turmeric and green bean biryani onto a large serving platter. Carefully place the cooked kebab on top. Chop the remaining coriander and scatter it over the dish. Serve with lemon cheeks for squeezing over the kebab and rice to add a fresh, tangy finish.

Tips & Variations

For extra flavor, marinate the chicken overnight to deepen the tandoori spices.

If you prefer a smokier taste, finish the kebab with a quick char on a barbecue or under a hot broiler.

Swap green beans for peas or diced bell peppers in the biryani for a colorful twist.

Use wooden skewers soaked in water for 30 minutes if metal skewers are not available.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs remain juicier and more forgiving during grilling. If using breasts, watch the cooking time carefully to avoid drying out the meat.

What if I don’t have tandoori paste?

You can make a simple substitute by mixing yogurt with ground cumin, coriander, paprika, garam masala, garlic, and ginger powders. Adjust the spices to taste for a similar flavor profile.