Tandoori chicken king kebab with turmeric & green bean biryani
A homemade version of a takeaway favourite using cost-effective chicken thighs turned into a large tandoori kebab, served with turmeric and green bean biryani.
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Ingredienser
- 3 tbsp tandoori paste
- 2 tbsp natural yogurt
- small bunch of coriander
- 600 g boneless chicken thigh fillets
- 1 tbsp vegetable oil
- 25 g butter
- 1 onion finely sliced
- 300 g basmati rice soaked in cold water for 30 mins (then drained)
- 3 cardamom pods lightly crushed
- 1 cinnamon stick
- 1 tsp ground turmeric
- 750 ml chicken stock
- 200 g green beans trimmed
- 2 lemons cut into cheeks
Gör så här
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 to marinate (will keep chilled for up to a day).
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.
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.
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.
Heat the grill to high and grill the kebab for 20 mins, turning occasionally to make sure it browns evenly.
Check that the chicken is cooked through by looking at the spaces where the thighs rest against each other and ensuring 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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