Chicken Samosa Recipe
Make Chicken Samosa Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Samosa Dough
Chicken Filling
For Sealing & Frying
Method
Samosa Dough
- 1
Mix dry ingredients
In a large bowl combine 2.5 cups all-purpose flour, 1/2 tsp salt and 1/2 tsp carom or cumin seeds. Whisk or stir to distribute evenly.
- 2
Cut in fat
Add 4 tbsp ghee (or melted butter) and 2 tbsp vegetable oil to the flour. Using fingertips, a pastry cutter, or two knives, rub the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- 3
Bring dough together
Sprinkle about 3/4 cup cold water gradually into the flour, mixing with a fork or your hand until a firm but pliable dough forms. You may not need all water; add just enough so dough comes together. Knead briefly for 1–2 minutes to make it smooth but not elastic.
- 4
Rest dough
Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes at room temperature. This relaxes the gluten and makes rolling easier.
Chicken Filling
- 5
Prepare chicken
If not already minced, finely chop or pulse 1 cup boneless chicken into small pieces (should be roughly the size of peas). Pat dry any excess moisture with paper towel.
- 6
Cook aromatics
Heat 2 tbsp vegetable oil in a medium skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using). When they start to sizzle and pop (about 30 seconds), add 1 finely chopped green chili, 1/2 cup finely chopped onion, 1 minced garlic clove and 1 tsp minced ginger. Sauté until the onion is soft and translucent, about 3–4 minutes.
- 7
Cook chicken
Add the minced chicken to the skillet. Increase heat to medium-high and cook, stirring and breaking up any clumps, until chicken is no longer pink, about 5–6 minutes.
- 8
Spice and combine
Stir in 1/2 tsp turmeric, 1/2 tsp red chili powder (or paprika), 1 tsp ground coriander, 1/2 tsp garam masala, and 3/4 tsp salt. Cook 1–2 minutes to bloom the spices.
- 9
Add potatoes and peas
Add one medium boiled and mashed potato and 1/4 cup thawed peas to the pan. Mix thoroughly so potato binds the filling and absorbs moisture. Cook 2–3 minutes until mixture is cohesive and most moisture has evaporated.
- 10
Finish filling
Turn off heat. Stir in 2 tbsp chopped cilantro, 1 tsp lemon juice and 1/4 tsp black pepper. Taste and adjust salt/seasoning. Let the filling cool to room temperature before assembling (about 15–20 minutes).
Shaping & Frying
- 11
Prepare flour slurry
Whisk together 1 tbsp all-purpose flour and 2 tbsp water to make a sticky slurry or paste. This will be used to seal samosas.
- 12
- 13
Roll and cut
On a lightly floured surface, roll one dough ball into an oval about 6–7 inches long and 4–5 inches wide. Using a sharp knife or pizza cutter, cut the oval in half lengthwise to make two semi-circles.
- 14
Form cone
Take one semi-circle with the straight edge facing you. Apply a little flour slurry along the straight edge. Fold the right straight edge over the left to form a cone, sealing the long straight edge with the slurry. Press edges to secure; the cone should have an open top.
- 15
Fill cone
Fill the cone with about 1.5–2 tablespoons (or slightly more) of the cooled chicken-potato filling, leaving space at the top to seal. Do not overfill or the samosa will burst while frying.
- 16
Seal samosa
Brush slurry along the inside of the open top and fold the remaining dough flap down to seal. Press firmly and smooth the edges so there are no gaps. If needed, crimp lightly for a tighter seal.
- 17
Repeat
Repeat rolling, cutting, forming, filling and sealing for the remaining dough balls and filling. Keep finished samosas covered with a towel to prevent drying.
- 18
Heat oil
In a deep, heavy-bottomed pot or deep-fryer, heat about 2 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily without burning quickly.
- 19
Fry samosas
Working in batches so as not to overcrowd the pot, gently slide 3–4 samosas into the oil. Fry, turning occasionally, until golden brown and cooked through, about 5–7 minutes per batch depending on size and oil temperature. Adjust heat to maintain a steady 325–350°F so they cook through without burning.
- 20
Drain
Using a slotted spoon, transfer fried samosas to a tray lined with paper towels to drain excess oil. Let rest 2–3 minutes; they will crisp further as they cool slightly.
- 21