Tandoori Chicken King Kebab with Turmeric & Green Bean Biryani Recipe

Introduction

This Tandoori Chicken King Kebab served with turmeric and green bean biryani is a flavorful and impressive dish perfect for a special meal. The juicy marinated chicken pairs beautifully with the aromatic, spiced rice, creating a satisfying and colorful plate.

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

1. Step 1: Mix the tandoori paste and yogurt in a large bowl. Finely chop half of the coriander and stir it in. Add the chicken thighs and toss to coat evenly. Cover and refrigerate; the chicken can marinate for up to 24 hours.
2. Step 2: Heat the vegetable oil and butter in a medium saucepan over medium heat. Fry the sliced onion for 5–8 minutes until soft and golden. Add the drained basmati rice, then stir in the cardamom pods, cinnamon stick, turmeric, and season with salt.
3. Step 3: Pour in the chicken stock, scatter the trimmed green beans on top, and bring to a boil. Cover with a lid, reduce the heat to low, and simmer gently for 10 minutes until the rice is cooked and the liquid absorbed.
4. Step 4: Arrange the marinated chicken thighs side by side with the longer edges touching to form a neat oblong shape. Insert two long metal skewers parallel through the fillets to hold them together, creating one large kebab. If long skewers are unavailable, make two smaller kebabs with shorter skewers.
5. Step 5: Preheat the grill to high. Grill the kebab for about 20 minutes, turning occasionally to brown evenly. Alternatively, cook it in a hot griddle pan. Check doneness by inspecting the areas where the thighs touch; if raw, continue cooking, checking every few minutes until fully cooked. Confirm by piercing the fattest part with a knife; juices should run clear.
6. Step 6: Spoon the turmeric and green bean biryani onto a large serving platter. Place the cooked kebab on top, sprinkle the remaining chopped coriander over the dish, and serve with lemon cheeks for squeezing.

Tips & Variations

• For extra flavor, marinate the chicken overnight to allow the spices to fully infuse.
• Use a grill pan if you don’t have access to a grill for a similar charred effect.
• Add a handful of toasted nuts or raisins to the biryani for added texture and sweetness.
• Swap green beans for peas or diced carrots to vary the vegetable component.

Storage

Store any leftover kebab and biryani separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the microwave or in a covered pan over low heat, adding a splash of water to keep the rice moist. For best texture, avoid overheating the chicken to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, but thighs remain juicier and more flavorful. If using breast, watch cooking time closely to avoid drying out.

How do I know when the kebab is fully cooked?

Check the thickest part by slicing into it or piercing with a knife; the juices should run clear without any pinkness, and the chicken should feel firm to the touch.

Tandoori Chicken King Kebab with Turmeric & Green Bean Biryani Recipe

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★★★★★

4.9 from 150 reviews

• Author: Sophie
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x

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Description

A flavorful and aromatic Tandoori Chicken King Kebab served with a vibrant turmeric and green bean biryani. This dish combines tender marinated chicken thighs grilled to perfection with a fragrant basmati rice biryani infused with spices and fresh green beans, creating a delightful Indian-inspired meal perfect for sharing.

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Ingredients

Scale 1x2x3x

For the Tandoori Chicken King Kebab

• 3 tbsp tandoori paste
• 2 tbsp natural yogurt
• small bunch of coriander (half finely chopped, half for garnish)
• 600g boneless chicken thigh fillets

For the Turmeric & Green Bean Biryani

• 1 tbsp vegetable oil
• 25g butter
• 1 onion, finely sliced
• 300g basmati rice, soaked in cold water for 30 minutes and 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

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Instructions

1. Prepare the Chicken Marinade: In a large bowl, mix the tandoori paste and natural yogurt until smooth. Finely chop half of the coriander and stir it into the yogurt mixture. Add the chicken thigh fillets and toss well to coat each piece thoroughly. Cover the bowl and refrigerate, allowing the flavors to develop for up to one day.
2. Cook the Biryani Base: In a medium saucepan, heat the vegetable oil and butter over medium heat. Add the finely sliced onion and fry gently for 5 to 8 minutes until soft and golden. Stir in the soaked and drained basmati rice, then add the lightly crushed cardamom pods, cinnamon stick, and ground turmeric. Season with salt to taste and mix well to combine the spices and rice.
3. Add Stock and Green Beans: Pour the chicken stock into the saucepan with the rice and spices. Scatter the trimmed green beans on top and bring the mixture to a boil. Once boiling, cover with a tight-fitting lid, reduce the heat to low, and cook for 10 minutes, allowing the rice and beans to absorb the stock and flavor.
4. Shape the Chicken Kebab: While the biryani cooks, arrange the marinated chicken thighs on a board side by side with their longer sides touching to form a neat oblong shape. Firmly push two long metal skewers parallel through the stacked fillets to hold them together, creating one large kebab. If long skewers are unavailable, use shorter skewers and prepare two smaller kebabs instead.
5. Grill the Chicken Kebab: Preheat the grill to high heat. Place the kebab under the grill and cook for approximately 20 minutes, turning occasionally to ensure even browning of all sides. Alternatively, cook the kebab in a hot griddle pan following the same timing and turning procedure. Check doneness by looking at the spaces where the thighs touch; if still raw, continue cooking and check every few minutes. Confirm the chicken is thoroughly cooked by inserting a knife into the thickest part and ensuring the juices run clear.
6. Assemble and Serve: Spoon the turmeric and green bean biryani onto a large serving platter. Carefully place the grilled tandoori chicken king kebab on top. Chop the remaining fresh coriander and scatter it over the dish. Serve immediately with lemon cheeks for squeezing over the chicken and rice to add a fresh citrusy brightness.

Notes

• The chicken marinade can be prepared up to a day in advance to deepen the flavors.
• Soaking the basmati rice before cooking helps achieve fluffy, separate grains.
• If long skewers are not available, make two smaller kebabs with shorter skewers instead of one large kebab.
• Use fresh lemon juice squeezed over just before eating to enhance the dish’s flavor.
• Ensure the chicken is fully cooked by checking that juices run clear to avoid any food safety risks.

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Indian

Keywords: Tandoori chicken, king kebab, turmeric biryani, green bean biryani, Indian grilled chicken, tandoori marinade, basmati rice biryani, Indian main dish