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Chicken Samosa Recipe

Chicken Samosa Ingredients:

Chicken Samosa Recipe Image
Chicken Samosa Recipe Image

For Dough:

  • 2 cups of All-Purpose Flour (Maida)
  • ½ tsp. Salt
  • 2 tbsp. Clarified Butter (Ghee) or Cooking Oil
  • ¼ tsp. Cooking Oil
  • 4 tbsp. Water

For Filling:

  • 2 cups of Boneless Chicken (cubed)
  • 1 large Onion (chopped)
  • 2 medium Potatoes
  • 1 tsp. Ginger Paste (Pisi Adrak)
  • 1 tsp. Garlic Paste (Pisa Lehsan)
  • 3 tsp. Garam Masala Powder
  • 1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
  • 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
  • 1 tsp. Turmeric Powder (Pisi Haldi)
  • 3 tsp. Salt
  • 8 tbsp. Olive Oil

How to make Chicken Samosa:

  • Sift the all-purpose flour and salt together in a bowl or dish.
  • Add the 4 tbsp. of oil to flour and salt and mix it in well with your hands until the mixture resembles coarse breadbrumbs.
  • Add in the water and mix well with hands into a dough to form a stiff ball.
  • Take the dough ball out of the dish and put it onto a clean counter surface. Knead the dough well with hands until it turns into a smooth dough. Form it into a round ball.
  • Rub the ball with another ¼ teaspoon of oil and cover it with plastic wrap or a plastic bag.
  • Set it aside for atleast 30 minutes to let it rise.
  • Mix the ginger paste, garlic paste, cumin seeds, pisa garam masala , red chilli powder, turmeric powder, and salt with 4 tablespoons of the olive oil. Mix it into a paste.
  • Mix the spices with the cubed chicken and marinate it in the refrigerator for 2 hours.
  • Seperately in a frying pan saute the chopped onion with 4 tablespoons of the olive oil until it is golden brown.
  • Add in the marinated chicken and mix.
  • Cover and let it cook on medium heat for about 20 minutes by stirring occasionally in between.
  • Add in the diced potatoes and mix.
  • Cover and let it cook for another 15 minutes or until the potatoes are done. Take off heat and let it cool.
  • Knead the pastry dough again with hands and divide it into eight balls.
  • Keep all balls covered while you work on one at a time.
  • Roll each ball out into a 7 inch (18 cm) round.
  • Cut it in half with a knife.
  • Pick up one half and form a cone out of it, making a ¼ inch wide (5 mm), overlapping seam.
  • Glue the seam together with a little water.
  • Fill the cone with about 2 ½ tablespoons of the potato mixture.
  • Close the top of the cone by sticking the open edges together with a little water.
  • Again, your seam should be about ¼ inch (5 mm) wide.
  • Press the top seam down with the prongs of a fork or flute it with your fingers.
  • Repeat this process for each remaining balls.
  • Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame.
  • When the oil is hot, put in as many samosas as the pan will hold in a single layer.
  • Fry slowly, turning the samosas frequently until they are golden brown and crisp.
  • Put each fried samosa on a paper towel to absorb any access oil.

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