Chicken Samosa recipe
Prep Time
45min
Cook Time
30min
Total Time
1hr 15min

A delicious and savory chicken samosa recipe perfect for snacks or appetizers.

Ingredients

20 Servings
(1 serving = 1 samosa)

For the filling

  • 500g
    minced chicken
  • 1piece
    large onion, finely chopped
  • 2piece
    green chilies, chopped
  • 1in
    ginger, grated
  • 3clove
    garlic, minced
  • 1tsp
    cumin seeds
  • 1tsp
    garam masala
  • 1tsp
    coriander powder
  • 1/2tsp
    turmeric powder
  • Salt, to taste
  • Fresh coriander leaves, chopped (optional)
  • 2tbsp
    oil

For the dough

  • 2cups
    all-purpose flour
  • 1/2tsp
    salt
  • 4tbsp
    oil or ghee
  • Water, as needed

How to make Chicken Samosa

Prepare the Filling

  1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

  2. Add chopped onions and sauté until golden brown.

  3. Stir in ginger, garlic, and green chilies; cook for a couple of minutes.

  4. Add the minced chicken, breaking it up with a spoon. Cook until it’s no longer pink.

  5. Stir in the spices: garam masala, coriander powder, turmeric, and salt. Cook until the chicken is fully cooked and the mixture is dry.

  6. Add fresh coriander if using, and mix well. Remove from heat and let it cool.

Prepare the Dough

  1. In a large bowl, mix the flour and salt. Add oil or ghee and rub it into the flour until it resembles breadcrumbs.

  2. Gradually add water, kneading to form a smooth, firm dough. Cover and let it rest for 30 minutes.

Assemble the Samosas

  1. Divide the dough into small balls. Roll each ball into a circle about 6 inches in diameter.

  2. Cut the circle in half to form two semicircles.

  3. Take one semicircle, and form a cone by bringing the straight edges together, sealing the edge with a little water.

  4. Fill the cone with the chicken mixture and seal the open edge by pressing it firmly. Repeat with the remaining dough and filling.

Fry the Samosas

  1. Heat oil in a deep pan over medium heat.

  2. Fry the samosas in batches until golden brown and crispy, about 5-7 minutes.

  3. Remove and drain on paper towels.

Tips & Tricks

  1. Adjust the number of green chilies to your taste preference.

  2. Ensure the filling is dry to prevent the samosas from becoming soggy.

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Recipe by

Chef Ash

(@muslima123)

Love cooking new dishes Expert in hydrabadi and Arabi food cuisine