Chicken Samosa Recipe

In a large mixing bowl, combine 2 cups all-purpose flour and 1 tsp salt. Mix well so salt is evenly distributed.

Add 3 tbs oil to the flour and rub with fingertips until mixture resembles coarse breadcrumbs.

Add 4 tbs hot water and begin to bring the dough together. Add up to 2 tbs cold water as needed to form a firm, smooth, non-sticky dough. Knead for 3–4 minutes.

Cover the dough with a damp cloth and rest for 20–30 minutes at room temperature.

Heat 2 tbs vegetable oil in a skillet over medium heat. Add finely chopped onion and sauté 4–5 minutes until soft and beginning to brown.

Add 2 tbs finely chopped green chilies and 1 tbs ginger-garlic paste. Sauté 1–2 minutes until raw aroma disappears.

Add 300 g minced chicken, breaking up any clumps with a spatula. Cook 5–7 minutes until the chicken loses its raw color.

Stir in 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, 1 tsp coriander powder, 0.5 tsp cumin powder and 1 tsp salt. Mix thoroughly to coat the meat with spices.

Add 2 tbs water, reduce heat to low, and simmer 4–6 minutes until most moisture evaporates but filling remains moist (not wet).

Taste and adjust seasoning with 0.5 tsp freshly ground black pepper and 1 tsp lemon juice. Fold in 0.25 cup chopped fresh coriander leaves. Remove from heat and let the filling cool to near room temperature.

Prepare a sealing paste by mixing 2 tbs all-purpose flour with 2 tbs water to a smooth slurry; set aside.

Divide the rested dough into 8 equal portions (for medium-sized samosas). Roll each portion into a ball, then flatten slightly.

On a lightly floured surface, roll each ball into an oval about 6–7 inches long and 4–5 inches wide, about 2 mm thick.

Cut the oval in half lengthwise to create two semi-circles. Take one semi-circle and form a cone by bringing the straight edges together, overlapping slightly. Seal the edge using the flour paste, pressing firmly to secure. Repeat for remaining semi-circles.

Fill each cone with 2–3 tbs of the cooled chicken filling (depending on cone size) so the cones are about three-quarters full. Do not overfill. Moisten the open edge with the flour paste and pinch to seal, creating a triangular samosa shape. Ensure seams are well sealed to prevent oil ingress.

Heat oil for deep frying in a heavy-bottomed pan to 170–180°C (340–355°F). If you don't have a thermometer, test with a small piece of dough; it should sizzle and rise slowly without browning immediately.

Fry samosas in batches, seam side down first, lowering them gently into the oil. Maintain oil temperature around 160–170°C for even cooking. Turn occasionally to brown all sides evenly, about 6–8 minutes per batch until golden brown and crisp.

Using a slotted spoon, remove samosas and drain on a wire rack or paper towels. Let rest 2–3 minutes before serving so filling sets slightly.

Serve hot or warm with mint chutney or tamarind chutney and lemon wedges on the side.