Description
This recipe features succulent Tandoori Chicken King Kebabs paired with a vibrant Turmeric & Green Bean Biryani. The chicken thighs are marinated in a fragrant tandoori paste and yogurt mixture, then grilled to smoky perfection. Meanwhile, the biryani is cooked with turmeric, cardamom, and cinnamon, enhanced by fresh green beans for a wholesome and flavorful one-dish meal perfect for gatherings or a special weeknight dinner.
Ingredients
Scale
For the Chicken Marinade
- 3 tbsp tandoori paste
- 2 tbsp natural yogurt
- Small bunch of coriander (half finely chopped, half for garnish)
- 600g boneless chicken thigh fillets
For Cooking
- 1 tbsp vegetable oil
- 25g butter
- 1 onion, finely sliced
For the Biryani
- 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
To Serve
- 2 lemons, cut into cheeks
Instructions
- Prepare the Marinade: 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 boneless chicken thigh fillets and toss thoroughly to coat them well. Cover the bowl and refrigerate for up to one day to let the flavors develop.
- Cook the Biryani Base: Heat vegetable oil and butter in a medium saucepan over medium heat. Add the finely sliced onion and fry for 5-8 minutes until soft and golden. Stir in the soaked and drained basmati rice, then add the crushed cardamom pods, cinnamon stick, turmeric powder, and salt to season.
- Add Stock and Green Beans: Pour in the chicken stock. Scatter the trimmed green beans over the rice mixture. Bring everything to a boil, then cover with a lid. Reduce the heat to low and let simmer gently for 10 minutes until the rice is cooked and the beans are tender.
- Shape and Skewer the Chicken: Line up the marinated chicken thighs on a board with their longer sides touching, tucking each thigh so they form a neat oblong shape. Push two long metal skewers parallel through the fillets to hold them together as one large kebab. If long skewers are unavailable, use shorter skewers to make two kebabs.
- Grill the Kebab: Preheat the grill to high heat. Grill the kebab for approximately 20 minutes, turning occasionally to ensure even browning. Alternatively, you can cook it on a hot griddle pan. Check doneness by inspecting the gaps between the thighs—if raw parts remain, continue cooking, checking every few minutes. Verify the chicken is fully cooked by piercing the thickest area with a knife; the juices should run clear.
- Serve: Spoon the turmeric and green bean biryani onto a serving platter. Place the grilled tandoori chicken king kebab on top. Chop the remaining coriander and sprinkle it over the dish. Serve immediately with lemon cheeks for squeezing over the kebab and biryani.
Notes
- Marinating the chicken for up to a day enhances the depth of flavor, but if short on time, marinate for at least 30 minutes.
- If you don’t have a grill or griddle pan, baking the kebab in a hot oven at 200°C (392°F) for about 20-25 minutes can be a good alternative.
- Soaking the basmati rice prior to cooking helps achieve fluffy, separate grains.
- Adjust the spice level of the tandoori paste according to your preference for heat.
- Use fresh coriander to garnish for an aromatic finish.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Indian
Keywords: tandoori chicken, king kebab, turmeric biryani, green bean biryani, grilled chicken, Indian recipe, one-pot meal
