Celebrate Diwali with Gymkhana Fine Foods

This Diwali, celebrate India’s rich culinary heritage with Gymkhana Fine Foods

Whether hosting an intimate family gathering or a grand festive feast, their premium range of Michelin-starred Indian Cooking Sauces, Marinades, and Chutneys provides the perfect foundation for unforgettable dishes. Pair them with your home-made favourites, fragrant biryanis, spiced sweets, savoury snacks, and festive mains and you’re serving more than food: you’re creating memories, and warm moments. Let your table shine as bright as the Diwali lights, with every bite reflecting the care and craftsmanship behind Gymkhana Fine Foods’ products. Here’s to a season of joy, togetherness, and delicious traditions.

Discover some delicious recipes from Gymkhana Fine Foods to inspire your festive menu.

MINI BUTTER MASALA CHICKEN PUFFS

Ingredients

  • 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

Method

  1. Marinate the chicken with our Classic Tandoori Marinade for 1 hour. Grill or pan-fry until cooked through. Chop into small pieces.
  2. 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.
  3. 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.
  4. Brush with egg wash and sprinkle with nigella or poppy seeds. Bake for 12-15 minutes until golden and puffed. Serve warm.
  5. 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.
  6. Serve alongside the warm chicken puffs.

PANEER BUTTER MASALA GUJIYA

Ingredients

For Pastry Dough:

  • 120g Whole Wheat Flour
  • 125g Plain Flour
  • 1/4 tsp Salt
  • 60-75ml Water
  • 2 tbsp Ghee

For the Filling:

  • 150g Paneer (diced into small cubes)
  • 2 tsp cumin seeds
  • 1 green chilli (chopped)
  • 1 red pepper
  • 2 garlic cloves
  • 1/2 Jar Gymkhana Butter Masala Cooking Sauce
  • Chopped Coriander
  • Oil for frying

Method

To make the pastry:

  • Add the plain flour, whole wheat flour and salt to a bowl.
  • Crumble the ghee into flour mixture.
  • Rub and mix the ghee with the flours to form a bread crumb like texture.
  • Add water in parts and knead into a dough.
  • Knead the dough until it is firm and tight. Cover with a damp cloth and set aside for 30 minutes.

To make the filling:

  • Heat oil in a pan, and add cumin seeds once it’s hot.
  • Add the garlic and green chilli and sauté on a high heat.
  • Add the pepper and the diced paneer to the pan along with half a jar of Gymkhana Butter Masala Cooking Sauce and simmer for 5 minutes..
  • Sprinkle with chopped coriander and mix through.
  • Move to a bowl once cooked.
  • Once the dough has rested:
  • Cut the dough into 12 equal size parts and roll into balls. Once rolled, cover again with a damp cloth.
  • Dust your board lightly with some flour and use a rolling pin to roll each ball into a small circle (around 4-5 inches). Rolling without flour is ideal, so don’t add too much flour to your board.
  • With your fingertip or a pastry brush, apply water to the edge of the circle.
  • Place around 1.5 tbsp of the Paneer Butter Masala filling on one side of the circle, keeping the edges empty.
  • Carefully, bring together both the edges and join, pressing them together gently.
  • Seal the gujiya with a fork.
  • Deep fry in a pan of oil until golden brown.
  • Serve alongside green chutney to dip.

PANEER OR CHICKEN SAMOSA & MAKHANI KETCHUP

Ingredients

  • 180g plain flour
  • 30ml water
  • 5g salt
  • 2g carom seeds
  • 2g nigella seeds
  • 400g paneer or 450g boneless chicken thighs
  • ½ jar Tandoori marinade
  • 200ml ghee
  • 40g chopped garlic
  • 5g cumin seeds
  • 50g chopped onion
  • 10g coriander stems
  • 1 Butter Masala sauce
  • 50g ketchup
  • Oil to deep fry

Method

To make the dough:

  • Melt 200ml of ghee. Allow to cool.
  • To make the dough, sieve the flour, make a well in the centre. Mix in 50ml ghee until incorporated and then add the water, salt, carom and nigella seeds, kneading until a dough forms. Set aside.


To make paneer samosas: 

  • Dice the paneer into 2cm cubes, coat with half a jar of tandoori marinade, then roast at 180oc for 6-8 minutes. Allow to cool.


To make chicken samosas: 

  • Dice the chicken into 2cm cubes, coat with half a jar of tandoori marinade, then roast at 180oc for 15-18 minutes. Allow to cool.
  • Heat the 150ml of reserved ghee in a pan, then add the chopped garlic and cumin and cook for 30 seconds. Add the chopped onion, cook until lightly golden.
  • Set aside 50g of Butter Masala sauce for the ketchup. Add the remainder to the pan and simmer until well incorporated. Add the roasted paneer and mix. Allow to cool.
  • Roll out 20g of samosa dough thinly into a circle, then add 30g of the paneer filling to the centre. Fold the three sides together to form a triangle. Repeat for all of the dough.
  • Heat your oil to 175oc and deep fry each samosa for roughly 4 minutes until golden brown.
  • To serve, mix ketchup with the 50g remaining butter masala sauce to enjoy alongside the samosas.

Time

  • Prepping – 35 mins
  • Cooking – 5 mins
  •  Servings: X4
  • Allergens: Gluten, Dairy, Nuts


Further information – Gymkhana Fine Foods