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Tandoori Chicken King Kebab with Saffron and Green Bean Biryani

Tandoori Chicken King Kebab with Saffron and Green Bean Biryani

By Good Food
Published on 02 June 2025
Indulge in this Tandoori Chicken King Kebab recipe, perfectly paired with fragrant Saffron & Green Bean Biryani. An authentic Indian feast, easy to make at home!
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Time and servings

1 hrTotal time
4Servings
15 minsPrep time
45 minsCooking time

Ingredients

  • 600g Morrison’s Market Street boneless chicken thighs fillets
  • 3 tbsp tandoori paste
  • 300 basmati rice, soaked in cold water for 30 mins
  • 200g green beans, ends trimmed
  • 750ml chicken stock
  • 2 tbsp natural yogurt
  • 25g butter
  • Small bunch coriander
  • 3 cardamoms, lightly crushed
  • 1 cinnamon stick
  • 1 tsp turmeric
  • 2 lemons cut into cheeks
  • 1 onion, finely sliced
  • 1 tbsp oil

Method

  1. Step 1

    Mix the tandoori paste and yogurt together in a large bowl, finely chop half of the coriander and stir this through, add the chicken. Thoroughly coat the chicken in the marinade, cover and leave aside somewhere cool while you prepare the rice. You can also do this up to a day ahead and chill until needed.

  2. Step 2

    Heat the oil and butter together in a medium saucepan with a lid and gently fry the onion for 5-8 mins until soft and golden. Drain the rice and add to the pan, then stir in the cardamom, cinnamon and turmeric and season with salt.

  3. Step 3

    Pour over the chicken stock, scatter over the green beans and bring to a boil, put the lid on the pan, turn the heat down and cook over a low heat for 10 mins.

  4. Step 4

    Meanwhile line the chicken thigh up on a board, with the long sides against each other , tucking each into a neat oblong shape. Push a long skewer through each side of the line of fillets so they are held together by two skewers to make one large kebab. If you don’t have long skewers you can use shorter ones and make two separate kebabs.

  5. Step 5

    Heat the grill and grill the chicken for 20 mins, turning the skewer a couple of times to make sure it browns evenly. After this time check that the chicken is cooked by looking where the thighs are resting against each other to see if the meat is still raw, and pushing the tip of a knife into where the meat is fattest. Keep cooking if you need to, checking every few minutes.

  6. Step 6

    Once cooked, spoon the biryani onto a platter and put the kebab on top, chop and scatter over the remaining coriander. Add lemon cheeks to squeeze over and enjoy.