Chicken Samosa Recipe
An unbelievably delicious recipe for chicken samosas. The crispy, golden exterior breaks into shards giving way to the tastiest warmly-spiced minced chicken filling.
Servings: 12
Ingredients
For the samosa dough:
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 2 tbsp vegetable oil
- ¾ cup plus 1 tbsp water
For the chicken filling:
- 1 tbsp vegetable oil
- 1 medium onion finely chopped
- 1 tbsp grated ginger
- 1 tsp grated garlic
- 1 tsp salt divided
- 8 oz minced chicken
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp chili powder
- 1 tsp garam masala
- ¼ cup frozen green peas
- 2 green chillies chopped (optional)
Instructions
Make the Dough
- Combine flour and salt in large mixing bowl, then stir in oil.
- Add water, little by little, to form a workable dough. Form the dough into a ball and wrap in a damp kitchen towel to rest at room temperature for 30 minutes.
Make the Filling
- Heat oil in a deep, heavy-bottomed saucepan over medium-high heat. Add the onion, ginger, garlic, and 1/2 tsp salt and stir. Cook for 2 minutes or until onion softens.
- Add ground chicken, remaining 1/2 tsp salt, cumin, coriander and chili powder. Cook 10 minutes, stirring occasionally.
- Sprinkle with garam masala and add frozen peas. Stir and cook 5 more minutes.
- Taste for salt and add more if needed. Add chopped chillies if using (filling will be mild without).
Assemble the Samosas
- Divide the dough into 6 equal portions, then roll each into a smooth ball on a well-floured surface.
- Roll each ball into a thin, oblong shape, then use a knife to slice in half lengthwise to make a half-moon.
- Take one half in your hand, brush some water on the edges, and fold into an open cone shape, pressing edges to seal.
- Hold the cone and fill with about 2 tbsp chicken filling. Pinch to seal Allow it to sit on a cutting board to form a flat bottom. Finish shaping remaining samosas.
Fry Samosas
- Pour the oil into a deep saucepan or dutch oven to a depth of 3" over medium heat.
- Fry the samosas in batches once the oil reaches about 200ºF. Fry for 15 minutes until golden, then increase heat to high and cook for 5 minutes at a hotter temperature until deep golden brown. Remove with a slotted spoon and place on paper towels to drain.
Video
Notes
Recipe adapted only slightly and shared with permission from Kankana Saxena's Taste of Eastern India.
- Storage: Freeze unbaked samosas on a baking sheet, then transfer to a freezer bag. Reheat fried samosas in an oven or air fryer to retain crispiness.
Nutrition
Calories: 118kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 329mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg