Description
Chicken Samosa brings crispy, golden triangles of pure delight straight from Indian street cuisine to your kitchen counter. Stuffed with spiced chicken and wrapped in delicate pastry, these quick bites will have your friends and family reaching for seconds before you can even set them down.
Ingredients
Scale
Main Ingredients:
- 2 chicken breast cooked and cut into small pieces
- 1 large onion chopped finely
- 2 green chillies chopped finely
Cooking and Sealing Ingredients:
- 1 tablespoon oil
- 1 tablespoon ginger garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 teaspoon garam masala powder
- ½ teaspoon salt
Binding and Frying Ingredients:
- 2 tablespoons all purpose flour
- 2 to 3 tablespoons water
- 1 sprig curry leaves
- ½ cup chicken stock
- Samosa patti as needed
- Oil for deep frying
- 1 tablespoon all purpose flour
Instructions
- Warm 1 tablespoon oil in a skillet over medium heat. Sauté 1 large finely chopped onion, 2 green chilies, and a sprig of curry leaves until they turn translucent and soft.
- Incorporate 1 tablespoon ginger garlic paste into the pan. Stir and cook for 30-45 seconds until the aroma intensifies.
- Add 2 cooked chicken breasts cut into small pieces. Sprinkle 1 teaspoon turmeric, 1 teaspoon chili powder, salt, and 1 teaspoon garam masala. Thoroughly blend the ingredients.
- Dust 1 tablespoon all-purpose flour over the mixture. Pour ½ cup chicken stock and simmer for 3-4 minutes until the filling thickens. Transfer to a plate and let it cool completely.
- Create a sealing paste by whisking 2 tablespoons all-purpose flour with 2-3 tablespoons water until smooth.
- Position a samosa patti on your work surface. Place a generous spoonful of cooled filling near one edge. Fold into a triangular shape, using the flour paste to seal edges securely.
- Heat oil to 350°F in a deep pan. Carefully slide samosas into the hot oil, frying 3-4 at a time on medium flame for 4-5 minutes until they turn golden brown and crispy.
- Remove samosas with a slotted spoon. Drain excess oil on paper towels. Serve immediately with your favorite chutney or dipping sauce.
Notes
- Choose boneless, cooked chicken like roasted or leftover rotisserie for faster preparation and easier shredding.
- Work with chilled samosa pastry sheets to prevent cracking and make folding easier when creating triangular shapes.
- Control oil temperature around 350°F to ensure crispy exterior without burning or absorbing excess oil during frying.
- Experiment with protein alternatives like minced lamb, turkey, or paneer for vegetarian versions that maintain similar spice profile and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 3 to 4
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg