Chicken Samosas Recipe

Introduction

Chicken samosas are delicious, crispy pastries filled with a flavorful spiced ground chicken mixture. They make a perfect snack or appetizer that’s sure to impress family and friends with every bite.

Ingredients

• 2 cups all-purpose flour
• 4 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 lb ground chicken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, finely chopped (Adjust for heat)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh cilantro, chopped (optional, for extra flavor)
• Vegetable oil enough for frying

Instructions

1. Step 1: To make the dough, combine the flour and salt in a mixing bowl. Add the vegetable oil and mix until the mixture is crumbly. Gradually add water, kneading until you form a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
2. Step 2: Prepare the filling by heating a tablespoon of vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onion and sauté until golden brown.
3. Step 3: Stir in the minced garlic, grated ginger, and green chilies. Cook for 2-3 minutes until fragrant.
4. Step 4: Add ground chicken, coriander powder, garam masala, and salt. Cook, stirring frequently, until the chicken is thoroughly cooked and the spices are well combined (about 5-7 minutes). If desired, mix in chopped cilantro. Set the filling aside to cool.
5. Step 5: Divide the dough into about 8 equal portions. Roll each piece into a thin oval, then cut it in half to form two semi-circles.
6. Step 6: Take one semi-circle and form a cone by folding it, sealing the edge with a little water. Press firmly to secure the seal.
7. Step 7: Fill the cone with a tablespoon of the chicken filling. Seal the open edge by pressing it together tightly, ensuring there are no gaps.
8. Step 8: Repeat the folding and filling process with the remaining dough and filling.
9. Step 9: Heat oil in a frying pan or deep fryer over medium heat. When hot, carefully fry the samosas in batches until golden brown and crispy, about 4-5 minutes per side. Remove with a slotted spoon and drain on paper towels.
10. Step 10: Serve the samosas hot with chutney or your favorite dipping sauce.

Tips & Variations

• For a vegetarian option, substitute the chicken with mashed potatoes and peas mixed with spices.
• Adjust green chilies to control the heat level to your liking.
• Ensure the dough is firm and not sticky for easier rolling and shaping.
• Use fresh cilantro for a bright, herbal note in the filling.
• If you prefer baking, brush samosas with oil and bake at 375°F (190°C) for 20-25 minutes until golden.

Storage

Store leftover samosas in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes or until crispy again. Avoid microwaving as it makes the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature before rolling out.

What dipping sauces go well with chicken samosas?

Mint chutney, tamarind chutney, or yogurt-based sauces complement samosas beautifully, balancing the spices and adding freshness.

Chicken Samosas Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

These Chicken Samosas are crispy, golden fried pastries stuffed with a flavorful spiced ground chicken filling. Perfect as a savory snack or appetizer, they combine a tender, flaky dough with a aromatic mix of cumin, coriander, garam masala, garlic, ginger, and green chilies. Ideal for serving with chutney or your favorite dipping sauce.

• Author: Toney
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 16 samosas 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups all-purpose flour
• 4 tablespoons vegetable oil
• 1/2 teaspoon salt
• Water, as needed for kneading

Filling Ingredients

• 1 lb ground chicken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, finely chopped (adjust for heat)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh cilantro, chopped (optional, for extra flavor)
• Vegetable oil, enough for frying

Instructions

1. Prepare the Dough: In a mixing bowl, combine the all-purpose flour and 1/2 teaspoon salt. Add 4 tablespoons vegetable oil and mix until the mixture is crumbly. Gradually add water while kneading to form a smooth, firm dough. Cover with a damp cloth and let it rest for 15 minutes.
2. Make the Filling: Heat 1 tablespoon vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Add the finely chopped onion and sauté until golden brown.
3. Add Aromatics: Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for 2-3 minutes until fragrant.
4. Cook Chicken Filling: Add ground chicken, coriander powder, garam masala, and salt to the pan. Cook while stirring frequently for 5-7 minutes or until the chicken is fully cooked and flavors are blended. Stir in chopped cilantro if using. Remove from heat and let the filling cool.
5. Shape Dough Pieces: Divide the rested dough into 8 equal portions. Roll each portion into a thin oval shape, then cut each oval in half to create two semi-circles.
6. Form Cones: Take one semi-circle, fold it into a cone shape, sealing the edge with a little water. Press the edge firmly to ensure it sticks well.
7. Fill Samosas: Spoon about 1 tablespoon of the cooled chicken filling into each cone. Seal the open edge by pressing firmly to avoid gaps.
8. Repeat Wrapping: Continue shaping cones and filling them with the remaining dough and filling until all samosas are assembled.
9. Fry Samosas: Heat enough vegetable oil in a frying pan or deep fryer over medium heat. Once hot, fry samosas in batches for about 4-5 minutes per side or until they turn golden brown and crispy. Remove using a slotted spoon and drain on paper towels.
10. Serve: Serve the hot samosas with your favorite chutney or dipping sauces for a delicious appetizer or snack.

Notes

• Adjust green chilies according to your preferred spice level.
• Ensure the dough is firm but pliable for easy shaping of samosas.
• Do not overcrowd the frying pan to maintain oil temperature and ensure even cooking.
• For a lighter option, samosas can also be baked, though traditional frying provides best crispiness.
• Leftover samosas can be stored in the refrigerator and reheated in an oven to retain crispness.

Keywords: Chicken samosas, Indian appetizer, fried snacks, spicy chicken recipe, savory pastries