Truffle-Butter & Peppercorn Chicken Skewers x Cobram Estate

Just one taste of this Truffle-Butter & Peppercorn Chicken Skewers & you’ll be in heaven.

Picture a very demure & lightly spiced creamy flavour encasing tender morsels of blistered charred chicken , finished with just a touch of perfumed truffle mellowed in butter.

Give yourself just 30 minutes to marinate & 5 minutes of prep, and these angelic flavours will be dancing on your tastebuds in no time!

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Did you know that India is also home to native truffles that are highly prized from the Himalayas?

When we think of truffles , cuisines like Italian and French immedietely come to mind.

But its time to add this Himalayan Gold to your list.

Appropriately called 'Gucchi' , these lavish & extremely rare morels impart a more subtle and smokey flavour compared to their European cousins who carry far more pungent notes.

Gucchi morels are seasonal & not cultivated commercially , making them a local northern delicacy that is labour intensive & truly wild harvested ...unmissable when fine-dining in India.

Being so rare, these Himalayan truffles are near impossible to find outside of India so when I crave that silky pungent flavour similar to the prized Himalayan truffle, I rely on Cobram.

The Cobram Truffle Oil paired with Heavenly Morsel's Spice recipes impart the most unique and mouthwatering flavours for you to enjoy..

Grilled Truffle Chicken Skewers

Ingredients:

500g Chicken Breast Pieces

1 Tbsp Fresh Garlic Paste

1 Tsp Fresh Green Chilli Paste*

200 G Jalna Greek Yoghurt

1½ Tsp Pure Cornflour

1 Tsp Black Peppercorns, Pounded Coarsely

½ Tsp Green Cardamom Powder

¼ Tsp Garam Masala Powder

¾ Tsp Saxa Cooking Salt (Or To Taste)

Melted Butter Mixed With Truffle Oil (For Basting)

*Green chilli paste is simply a handful of green cayenne chillies blended in a NutriBullet with no oil or water until smooth .

Step 1: Prepare The Marinade

All you’ll require for this step is a large bowl , a whisk & a pestle mortar or something to crush the peppercorns..

Most of the ingredients are easy to find & you can purchase the cardamom powder / garam masala from any Indian grocer.

No ingredient in this recipe can be omitted or substituted (Eg. using pre-made pastes for garlic or green chilli)

• In a large bowl, add the yoghurt and whisk until smooth.

• Now add the cornflour and whisk again in one direction so no clumps form.

• Proceed with the green chilli and garlic paste - whisk again.

• Now add the course ground pepper, cardamom powder, garam masala, and salt. Whisk until very smooth

• Add the chicken cubes in and mix with hand to ensure each piece is well coated

• Marinate for at least half hour but overnight is preferred.

  
  

Step 2: Prepare The Truffle Butter

The truffle butter cannot be easier to make ..

• Melt salted butter in the microwave in a small dish

• Add in a drizzle of truffle oil and mix well

• Set aside whilst the chicken is cooking

Golden roasted parsnips with white wine, shallot reduction.

Step 3: Grill The Skewers & Baste To Glory!

Once you are ready to skewer the chicken pieces, preheat the oven to 230 degrees C fan forced and line a tray that is narrow enough so the skewer hangs without touching the base of the tray

• One piece at a time , skewer the chicken onto the metal .

• Do not squish the pieces together too tightly or you’ll risk having raw parts. Simply touch them together as you are getting each piece on.

• Once all skewers and hanging on the tray, add the remaining marinade ensuring all bare areas of chicken are well covered in the marinade

• Grill chicken in the oven 15-18 min until coloured and charred

Serve my Truffle Chicken Skewers with a salad , inside pita / naan or plain white rice, or for something a little bit special - my Celebration Rice