Mini Butter Masala Chicken Puffs

3 tbsp Classic Tandoori Marinade 3 tbsp Butter Masala Cooking Sauce 200g Chicken Thighs (boneless) Puff Pastry (1 pack) 2 tbsp Coriander Roots (finely chopped) 1 tsp Kasoori methi (crushed) 1 tsp Ginger (finely chopped) 1 Egg (beaten, for egg wash) Nigella or poppy seeds (for garnish) For the cocktail: 50ml Rampur Double Cask Indian Single Malt Whisky 10ml Simple Syrup 3 dashes Angostura Bitters

Marinate the chicken with our Classic Tandoori Marinade for 1 hour. Grill or pan-fry until cooked through. Chop into small pieces. Melt butter in a pan and add the chopped chicken. Pour in our Butter Masala Sauce and your choice of herbs to create a rich and aromatic filling. Preheat the oven to 200°C (fan). Cut the puff pastry sheet into 12 small squares. Place a spoonful of the butter chicken filling in the center of each square. Fold into a triangle or envelope shape, pressing the edges to seal, or cut with a round cutter. Brush with egg wash and sprinkle with nigella or poppy seeds. Bake for 12-15 minutes until golden and puffed. Serve warm. Meanwhile prepare your festive cocktail - we’ve chosen an old fashioned with Rampur Double Cask Indian Single Malt Whisky as this pairs perfectly with the flavours of the dish. Stir the ingredients in a mixing glass with ice for 10-15 seconds. Strain into a rocks glass filled with ice and garnish with an orange zest twist or wheel. Serve alongside the the warm chicken puffs.