Chicken Samosa is a deep-fried snack where a crispy patty is filled with the flavourful chicken masala. Here is how to make it.
If you are looking for more Samosa Recipes, here are some – Samosa, Moong Dal Samosa and Sweet Samosa.
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About This Recipe
Chicken Samosa is one of the most popular dishes made during the festival of Ramadan/Ramzan. It is a crispy deep fry patty filled with delicious Chicken masala, where chicken is cooked and flavored with other ingredients.
The ingredients used in the filling are very basic and I am sure you will already have them in your pantry.
Crispy from outside and soft from inside, these Samosas are a great starter for your house parties or even to serve as a side dish for your weekend meals. The spiced minced chicken filling inside will surely tickle your taste buds, that you will crave for it more and more.
Here, I have used store-bought Samosa Patti, but you can make it at home too. Serve it with your favorite chutney and I assure you they will turn out to be a showstopper at your dining table.
This Chicken Samosa is,
- Delicious
- Crispy
- Perfect for Ramzan
- Easy to make
- Apt for your house parties
- A winner at the dining table
Ingredients
Samosa Patti – These come in handy and therefore whenever I am in a hurry, I buy these from the store. You can also make it at home as well.
Chicken – The key ingredient of this recipe, Chicken. Here, minced chicken is cooked along with other ingredients to get that perfect flavor needed for Samosas.
Cheese – This makes the Samosas even better. The taste of melted cheese with the spiced chicken masala is just magic.
Veggies – I have used onions, capsicum, coriander leaves, and mint leaves. You can skip capsicum, but it does adds a great crunch with the soft chicken.
Slurry – We will need a slurry to properly shape the Chicken Patti, which is nothing but a thin strip of all-purpose flour and water.
Other Ingredients – More Ingredients that are required to make Chicken Samosa are – Lemon, Salt, Oil, Garlic, and White Pepper Powder.
Step By Step Recipe
Heat 1 tbsp oil in a pan. Add garlic once the oil is hot. Fry for a few seconds.
Add onion and fry till they turn translucent.
Add capsicum, chicken mince and fry for a minute.
Now add salt, coriander, mint, white pepper powder and lemon juice.
Cook till chicken is done. Remove from heat and cool.
Once cooled to room temperature, add grated cheese.
Mix all purpose flour and water to make thick paste.
Keep a tbsp of filling on the end of Samosa patti and roll to make samosa.
Seal the ends using the flour paste. Make all the samosas in the same way.
Heat oil in a pan. When the oil is heated nicely, simmer the heat to medium.
Deep fry the samosas on medium heat till golden brown.
Remove on a plate lined with tissue. Serve hot with ketchup or coriander chutney.
Frequently Asked Questions
To make Baked Samosa, prepare the Samosa as per instructions given below. Next, preheat the oven at 300 degrees F for 20 minutes.
Arrange the Chicken Samosa on a baking tray and spray or brush them with oil.
Now bake the prepared samosas for about 10-15 minutes. Keep an eye, as we don’t want them to get burnt. Serve hot.
To make Samosa Patti at home, add all-purpose flour, salt, and oil in a mixing bowl. Add required water and knead a dough.
Now, divide the dough into equal portions. Take one and make a diameter circle just like Roti using a rolling pin. Make sure it’s thin.
Next, heat a tawa and cook it on each side for about 30 seconds. Take them off and cut into thick strips just like the store-bought Samosa Patti. Use once cooled down or freeze for later use.
If using, fill the prepared Chicken masala, shape it using the slurry, and deep fry. Serve hot.
You can find Samosa Patti in any grocery store. It will be in the freezer section.
Variations
Spicy – Looking to make a spicy filling for the samosa? Then add coriander powder, turmeric powder, red chili powder, garam masala, and little lemon juice along with the mentioned ingredients in recipe below and cook. Now fill the patti with this spicy filling.
Storage Suggestions
Chicken Samosa freezes well! They can be frozen before frying and eve after frying.
The best way to freeze them is before frying! Just Shape the samosas and place them on a sheet pan in a single layer and freeze them. Once frozen, store them in freezer bags.
You can freeze these for up to 6 months. Thaw them till they come to room temperature, before frying.
If you have leftover Fried Samosas, wrap them in aluminium foil or plastic wrap loosely and refrigerate for up to 2 days. Reheat in the oven at 350 F for 10 mins.
Serving Suggestions
Serve these crispy Chicken Samosa with Coriander Mint Chutney as a side dish with your North Indian meal during Ramzan or for snacks during your get togethers.
Serve it for your tea parties or just for a monsoon/winter evening snack with a hot cup of Adrak Wali Chai or Beaten Coffee.
Recipe Card
Chicken Samosa Recipe
Ingredients
- 12-15 Samosa patti
- 1 tbsp All purpose flour
- 2 tbsp Water
- 1 tbsp Oil (extra for frying)
- 3-4 Cloves Garlic (thinly sliced)
- ¼ cup Onion (finely chopped)
- 3 tbsp Green capsicum (finely chopped)
- 150 gms Chicken mince
- Salt to taste
- ½ tsp Dried oregano
- ½ tsp Dried thyme
- ½ tsp Dried basil
- ¼ tsp White pepper powder
- 1 tbsp Lemon juice
- ¼ cup Cheese (grated)
Instructions
- Heat 1 tbsp oil in a pan.
- Add garlic once the oil is hot and fry for a few seconds.
- Add onion and fry till they turn translucent.
- Now add capsicum and chicken mince and fry for a minute.
- Add salt, oregano, thyme, basil, white pepper powder and lemon juice.
- Cook till chicken is done.
- Remove the pan from heat and cool.
- Once cooled to room temperature, add grated cheese and mix well.
- Mix all purpose flour and water to make thick paste.
- Keep a tbsp of filling on the end of Samosa patti and roll to make samosa.
- Seal the ends using the flour paste.
- Make all the samosas in the same way.
- Heat oil in a pan.
- When the oil is heated nicely, simmer the heat to medium.
- Deep fry the samosas on medium heat till golden brown.
- Remove on a plate lined with tissue.
- Serve hot with ketchup or coriander chutney.
