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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
