Tandoori chicken king kebab with turmeric & green bean biryani
- Good Food
Published: July 22, 2025 at 4:10 PM
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Serves 4
Easy
Prep: 15 mins
Cook: 45 mins
A star rating of 5 out of 5.0 ratingsRate
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Make a homemade version of a takeaway favourite using cost-effective chicken thighs, turning them into a large tandoori kebab to share
Egg-free
High-protein
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp tandoori paste
-
2 tbsp natural yogurt
-
small bunch of coriander
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600g boneless chicken thigh fillets
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1 tbsp vegetable oil
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25g butter
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1 onion
finely sliced
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300g basmati rice
soaked in cold water for 30 mins, then drained
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3 cardamom pods
lightly crushed
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1 cinnamon stick
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1 tsp ground turmeric
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750ml chicken stock
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200g green beans
trimmed
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2 lemons
cut into cheeks
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Nutrition: per serving
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kcal634
-
fat21g
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saturates7g
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carbs63g
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sugars6g
low
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fibre7g
-
protein45g
high
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salt1.84g
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Method
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step 1
Mix the tandoori paste and yogurt together in a large bowl. Finely chop half of the coriander and stir this through, then add the chicken and toss to coat. Cover and set aside. Will keep chilled for up to a day.
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step 2
Heat the oil and butter in a medium saucepan over a medium heat and fry the onion for 5-8 mins until soft and golden. Add the rice, then stir in the cardamom, cinnamon and turmeric, and season with salt.
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step 3
Pour over the chicken stock, scatter over the green beans and bring to the boil. Cover with a lid, then reduce the heat to low and cook for 10 mins.
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step 4
Meanwhile, line the chicken thighs up on a board with the longer sides against each other, tucking each thigh into a neat oblong shape. Push two long metal skewers parallel through the line of fillets so they are held together and make one large kebab. (If you don’t have long skewers, you can use shorter ones and make two separate kebabs.)
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step 5
Heat the grill to high and grill the kebab for 20 mins, turning occasionally to make sure it browns evenly. (Or, do this in a hot griddle pan.) Check that the chicken is cooked through by looking at the spaces where the thighs rest against each other – if it's still raw, continue to cook, checking every few minutes, then push a knife into the fattest part to ensure the juices run clear. Spoon the biryani onto a serving platter and top with the kebab. Chop the remaining coriander and scatter this over, then serve with the lemon cheeks for squeezing over.
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