Tandoori Chicken King Kebab with Green Bean Biryani

In a large mixing bowl, whisk together the tandoori paste and natural yogurt. Finely chop half of the coriander and stir it into the marinade. Add the chicken thigh fillets, tossing thoroughly to ensure every piece is well-coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for a deeper flavor.

Heat the vegetable oil and butter in a medium saucepan over medium heat. Add the sliced onion and sauté for 5–8 minutes until softened and turning a light golden brown. Stir in the drained basmati rice, cardamom pods, cinnamon stick, and ground turmeric. Season with a pinch of salt and stir for a minute to toast the grains.

Pour the chicken stock over the rice mixture and scatter the trimmed green beans on top. Bring the liquid to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and cook undisturbed for 10 minutes.

While the rice is simmering, prepare the kebab. On a clean board, line up the marinated chicken thighs, tucking them into neat oblong shapes so they sit tightly against each other. Carefully thread two long metal skewers parallel through the entire line of fillets to create one large, stable kebab. If using shorter skewers, divide the chicken into two smaller kebabs.