Chicken Samosa
If you’re looking for a delicious, flavorful snack that’s sure to please everyone in the family, then you’ve come to the right place! Look no further than this chicken samosa! This chicken samosa recipe is sure to please any crowd, and with our simple step-by-step recipe, you can have it ready in no time. This chicken samosa made with chicken filling is easy to make and great for any occasion. we’ll be going through a step-by-step guide to making chicken samosas from scratch. Get ready for some flavorful fun in the kitchen with this amazing recipe!
What is Chicken Samosa?
The chicken samosa is a delicious Indian snack that can be enjoyed at any time of day. It is perfect for sharing with friends and family and makes a great appetizer or main course. The chicken samosa is made with a flaky pastry dough that is filled with a spiced chicken filling and then fried until golden brown. Serve the chicken samosas with a dipping sauce of your choice and enjoy!
Ingredients Needed for the Chicken Samosa Recipe
Samosa Dough Ingredients:
all-purpose flour
water
salt
carom seeds—if you don’t have carom seeds, then you can add cumin seeds. I prefer adding both.
Ghee—you can also add vegetable oil, but ghee makes the samosa dough crunchy and soft. You can also add butter if you like.
Samosa filling ingredients:
chicken mince—you can also add mutton or beef mince.
frozen peas—you can also add fresh boiled peas.
Onion—finely chopped.
Ginger, garlic, and green chili paste.
Spices—black pepper, cumin seeds, garam masala, red chili powder, turmeric powder, coriander powder, and salt
Soya sauce—it is optional, but it will make the mince filling very tasty and tangy.
Oil or ghee
Step-by-Step Directions for Making Chicken Samosa
Chicken Samosa Filling Preparation
Preheat a griddle or large frying pan over medium-high heat. Add 2 tablespoon oil and swirl to coat. Add the onion and cook until browned, then add the ginger, garlic, and green chili paste and cook for one to two minutes.
Add chicken mince and cook on medium-low heat until the mince color changes to white.
Add all the spices, soy sauce, and frozen peas. Cook until the oil separates and it is thoroughly cooked.
Turn the flame off and let it cool down.
Chicken Samosa dough kneading
In a bowl, add all-purpose flour, carom seeds, ghee, salt, and cumin seeds. First, mix it well. Warm ghee should be added.
While kneading the dough, gradually add the water. The dough should be firm, non-sticky, and stiff. Cover it and leave it for 15 to 20 minutes.
Samosa making
After 20 minutes, take the dough out of the bowl and knead it again on the countertop for 2 to 3 minutes.
Make small, equally sized balls of dough.
Roll it into an even circle shape with a rolling pin. It should be neither too thick nor too thin. You can adjust the size of the samosa by rolling a big or small circle-shaped layer.
Cut the circle in half to make two pieces. Slightly wet the edges of the half circle with water.
Join the two edges to make a cone shape. To ensure that the edges are well adhered, use water.
Fill the cone halfway with the chicken filling. Don’t fill too much; otherwise, the filling will come out while frying.
Seal the end of the samosa with water by joining the two sides. Pinch the edges of the samosa tightly with your fingers to prevent the filling from coming out while it’s frying.
In the same way, make other samosas.
Deep-fry it in ghee or oil on medium heat until the samosas become brown. If the oil is very hot, samosas become brown quickly and are not cooked properly.
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Tips and Tricks for Perfectly Shaped Samosas
Making samosas is an art, and like any art, it takes practice to perfect. Here are some tips and tricks to help you make the perfect chicken samosa:
- The dough: The dough for samosas should be thin and pliable. If it’s too thick, the samosas will be heavy and doughy; too thin, and they’ll be fragile and difficult to shape. The perfect dough consistency can be achieved by using a combination of all-purpose flour and semolina flour, or by substituting one for the other. You can also add a bit of oil or ghee to the dough to make it more pliable.
- The filling: The filling for chicken samosas should be well-seasoned but not overly spicy. A good ratio of spices to chicken is 1 teaspoon of ground spices (cumin, coriander, garam masala) per 1 pound of chicken. The chicken should also be cooked until it’s very tender so that it shreds easily.
- Shaping the samosas: To get perfectly shaped samosas, you’ll need to use a little bit of water to moisten the edges of the dough before folding it over the filling. Then, use your fingers to seal the edges well so that the filling doesn’t leak out during frying.
- Frying: Samosas are traditionally fried in oil, but you can also bake them if you want by brushing chicken samosas with oil and bake at 170 to 180 C for 3 to 40 minutes.
Variations of the Recipe
When it comes to chicken samosas, there are endless possibilities for delicious variations on the classic recipe. Here are just a few of our favorite ways to mix things up:
For a more traditional take, try adding some boiled egg to your filling. This will give the samosa a richer flavor and more substantial filling.
Looking for something a little lighter? Try using shredded chicken breast instead of dark meat. This will cut down on calories without sacrificing flavor.
And for those who like it spicy, consider adding some chopped green chilies or chili powder to the filling. This will give your samosas an extra kick that’s sure to please.
No matter how you make them, chicken samosas are always a hit! So get creative and see what new flavors you can come up with.
chicken samosa Recipe
Ingredients
Samosa dough
- 1/4 cup ghee
- 90 ml water
- 3/4 tsp salt
- 3/4 tsp carom seeds
- 2 cups all-purpose flour
chicken fillings
- 500 grams chicken mince
- 1/2 cup peas
- 2 tbsp oil
- 1 onion
- ginger, garlic and chili paste
- 1 tbsp soya sauce
- 1/2 tsp black pepper
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- salt according to taste
- 1/2 tsp turmeric powder
Oil for frying
Instructions
- Preheat a griddle or large frying pan over medium-high heat. Add 2 tablespoon oil and swirl to coat.
- Add the onion and cook until browned, then add the ginger, garlic, and green chili paste and cook for one to two minutes.
- Add chicken mince and cook on medium-low heat until the mince color changes to white. Add all the spices, soy sauce, and frozen peas.
- Cook until the oil separates and it is thoroughly cooked. Turn the flame off and let it cool down.
- In a bowl, add all-purpose flour, carom seeds, ghee, salt, and cumin seeds. First, mix it well. Warm ghee should be added.
- While kneading the dough, gradually add the water. The dough should be firm, non-sticky, and stiff. Cover it and leave it for 15 to 20 minutes.
- After 20 minutes, take the dough out of the bowl and knead it again on the countertop for 2 to 3 minutes.
- Make small, equally sized balls of dough.
- Roll it into an even circle shape with a rolling pin. It should be neither too thick nor too thin.
- You can adjust the size of the samosa by rolling a big or small circle-shaped layer.
- Cut the circle in half to make two pieces. Slightly wet the edges of the half circle with water. Join the two edges to make a cone shape. To ensure that the edges are well adhered, use water.
- Fill the cone halfway with the chicken filling. Don’t fill too much; otherwise, the filling will come out while frying.
- Seal the end of the samosa with water by joining the two sides. Pinch the edges of the samosa tightly with your fingers to prevent the filling from coming out while it’s frying.
- In the same way, make other samosas. Deep-fry it in ghee or oil on medium heat until the samosas become brown. If the oil is very hot, samosas become brown quickly and are not cooked properly.