Butter Chicken Vol-au-Vent

6 chicken thighs - boneless, skinless, diced 1 jar Gymkhana Classic Tandoori Marinade 1 jar Gymkhana Butter Masala Cooking Sauce Small bunch of fresh coriander 50g butter 500g puff pastry - rolled to 5mm 2 egg yolks

In a bowl, coat the diced chicken in the Classic Tandoori Marinade. Cover and refrigerate overnight, or for at least 1 hour before cooking. Preheat the oven to 170°C (no fan if possible). Using a round cutter or a bowl, cut out 4 pastry disks (approx. 15cm in diameter). Take two of the disks and cut out the centre using a smaller cutter (approx. 12cm in diameter), creating a ring shape. Pierce the base disks (the whole ones) by pricking all over with a fork - this helps prevent excessive rising. Egg wash the base disks, then place the ring-shaped pastry on top, aligning the edges neatly. Egg wash the rings, then refrigerate for 1 hour to allow the yolk to dry. Apply a second layer of egg wash for a glossy finish. Bake in the preheated oven for 25-30 minutes, until golden brown. Let the pastry cool on a wire rack, then carefully cut out any risen pastry in the centre to create space for the filling. Thread the marinated chicken onto skewers. Grill over high heat, turning frequently, until the chicken develops a tandoor-style char. (Alternatively, use a hot oven grill). Heat the butter masala sauce in a saucepan over low heat. Remove chicken from the skewers, add to the sauce, and simmer for 15-20 minutes until fully cooked. Stir in cold butter and chopped coriander for a rich, velvety finish. Fill the vol-au-vent cases with the butter masala chicken, garnish with coriander sprigs, and serve.