Tandoori Chicken King Kebab with Turmeric Green Bean Biryani Recipe

Introduction

Tandoori Chicken King Kebab paired with Turmeric Green Bean Biryani is a vibrant and flavorful meal that brings the warmth of Indian spices to your table. This dish combines smoky marinated chicken with fragrant, colorful rice for a satisfying experience.

Ingredients

• 1 lb chicken pieces
• 2 tbsp tandoori spices
• 1 cup plain yogurt
• 1 ½ cups basmati rice
• 1 cup green beans, trimmed and chopped
• 1 tsp turmeric powder
• Salt, to taste
• 2 tbsp cooking oil or ghee
• 2 ½ cups water

Instructions

1. Step 1: In a bowl, combine the yogurt and tandoori spices with a pinch of salt. Add the chicken pieces and coat thoroughly. Marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Step 2: While the chicken marinates, rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
3. Step 3: Heat oil or ghee in a deep pan. Add turmeric powder and stir briefly to release its aroma. Add the green beans and sauté for 2 minutes.
4. Step 4: Add the rinsed rice to the pan and stir gently to mix with the turmeric and beans.
5. Step 5: Pour in the water and add salt to taste. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until the rice is tender and water is absorbed.
6. Step 6: Meanwhile, preheat your grill or grill pan to medium-high heat. Grill the marinated chicken until cooked through and charred slightly, about 6-8 minutes per side depending on thickness.
7. Step 7: Serve the grilled tandoori chicken alongside the turmeric green bean biryani, garnishing with fresh herbs if desired.

Tips & Variations

• Use bone-in chicken for juicier kebabs and deeper flavor.
• For extra richness, add a splash of cream or butter to the biryani before serving.
• Substitute green beans with peas or carrots for a different vegetable twist.
• Marinate the chicken overnight to develop a more intense tandoori flavor.

Storage

Store leftover chicken and biryani separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep the rice moist. Avoid overcooking when reheating the chicken to maintain tenderness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of other cuts?

Yes, but chicken breast can dry out faster. Marinate well and avoid overcooking by grilling until just done.

Is it necessary to marinate the chicken overnight?

While marinating for at least 1 hour works, overnight marination enhances the depth of flavor and tenderness.

Tandoori Chicken King Kebab with Turmeric Green Bean Biryani Recipe

Print Recipe

★★★★★

4.6 from 143 reviews

This vibrant Tandoori Chicken King Kebab paired with Turmeric Green Bean Biryani is a flavorful Indian-inspired dish that combines smoky, spiced grilled chicken with aromatic turmeric-infused rice and tender green beans. The marinated chicken is grilled to perfection, delivering a spicy and juicy experience, while the biryani offers a fragrant, colorful accompaniment to complete the meal.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes (including marination)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Indian

Ingredients

Scale 1x2x3x

For the Tandoori Chicken King Kebab

• 1 lb chicken (thighs or breast), cut into chunks
• 3/4 cup plain yogurt
• 2 tbsp tandoori spice mix (contains cumin, coriander, paprika, turmeric, chili powder)
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 inch ginger, grated
• Salt to taste
• 2 tbsp vegetable oil (for grilling)

For the Turmeric Green Bean Biryani

• 1 cup basmati rice, rinsed and soaked for 30 minutes
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 tbsp turmeric powder
• 2 tbsp ghee or vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 2 cups water or chicken broth
• Salt to taste

Instructions

1. Prepare the Marinade: In a large bowl, mix yogurt, tandoori spice mix, lemon juice, minced garlic, grated ginger, and salt until well combined. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for best flavor absorption.
2. Cook the Green Bean Biryani: Heat ghee or oil in a pot over medium heat. Add cumin seeds and sliced onions, sautéing until golden brown. Add garlic and stir for 1 minute. Stir in turmeric powder, rinsed rice, green beans, and salt, mixing well to coat the rice and beans with spices. Pour in water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. Grill the Chicken Kebabs: Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Thread marinated chicken pieces onto skewers. Grill the chicken for about 5-7 minutes on each side or until fully cooked and slightly charred on the edges. Remove from grill and let rest for a few minutes.
4. Assemble and Serve: Fluff the biryani with a fork and serve portions alongside the grilled tandoori chicken kebabs. Garnish with fresh cilantro or lemon wedges if desired.

Notes

• Marinating the chicken overnight intensifies the flavor and tenderizes the meat.
• If using wooden skewers for grilling, soak them in water for 30 minutes to prevent burning.
• For a smoky flavor, use a charcoal grill or add a small piece of charcoal heated and placed under a lid briefly on the cooked chicken (dhungar method).
• Adjust the tandoori spice heat level by modifying the chili powder amount according to your preference.
• You can substitute green beans with peas or other green vegetables in the biryani.

Keywords: Tandoori Chicken, Chicken Kebabs, Biryani, Green Bean Biryani, Indian Recipe, Grilled Chicken, Turmeric Rice