Butter Chicken Samosa Recipe

Marinate and cook chicken

Cut the boneless chicken thighs into 1/2-inch pieces. In a bowl combine yogurt, ginger-garlic paste, garam masala, ground cumin, red chili powder, and 1/2 tsp salt. Add chicken, toss to coat, and marinate 15–30 minutes (can be longer).

Sauté aromatics and cook chicken

Heat 2 tbs vegetable oil and 1 tbs butter in a large skillet over medium heat. Add finely chopped onion and cook until soft and translucent, about 6–8 minutes. Add marinated chicken and spread into an even layer. Cook, stirring occasionally, until chicken is cooked through and juices evaporate, about 8–10 minutes. If using green peas, stir them in during the last 3 minutes. Taste and adjust seasoning (add remaining 3/4 tsp salt if needed). Stir in chopped cilantro and lemon juice. Remove from heat and let cool to room temperature.

Shred or chop filling

Once cooled slightly, roughly shred or chop the chicken so the filling is easy to stuff into samosa pockets. Ensure mixture is not too wet; if excess moisture remains, gently sauté a minute more to dry.

In a saucepan, melt 3 tbs butter over medium heat. Add 1/2 cup finely chopped onion and cook until soft and beginning to brown, about 6–7 minutes.

Add 1 tsp ginger-garlic paste and cook 30 seconds until fragrant. Stir in tomato puree, ground cumin, garam masala, red chili powder (or paprika), salt, and sugar. Bring to a simmer, reduce heat to low, and simmer gently 10–12 minutes until slightly reduced and flavors meld.

Remove from heat and stir in crushed kasuri methi. Using an immersion blender or regular blender, puree the sauce until smooth (optional for a silky sauce). Return to low heat, stir in heavy cream, warm through 2–3 minutes, and adjust seasoning. Keep warm for serving.

Make the dough: In a mixing bowl combine all-purpose flour, 1/2 tsp salt, and carom seeds (if using). Add ghee (or melted butter) and 2 tbs oil. Rub into the flour with fingertips until mixture resembles coarse crumbs.

Gradually add warm water, mixing to form a firm, smooth dough. Knead 6–7 minutes until pliable. Cover with a damp cloth and rest 20–30 minutes.

Divide dough into 10 equal portions. Roll each portion into a ball and flatten into an oval about 5–6 inches long. Using a rolling pin, roll gently into a thin oval (about 1.5–2 mm thick).

Form samosa cones: Cut each oval in half lengthwise to make two semicircles. Take one semicircle, curve into a cone by overlapping straight edges and sealing with a little water along the edge. Press seam to seal well.

Stuffing: Spoon 1.5–2 tbs of the cooled butter-chicken filling into each cone, pressing lightly to remove air pockets. Add about 1–1.5 tbs shredded cheese on top of the filling (this provides the melted-cheese element). Do not overfill.

Seal samosas: Moisten the open edge of the cone with water and fold to seal into a triangular package. Press edges to ensure a tight seal. Repeat with remaining dough and filling.

Heat oil for deep frying in a deep pan to 170–180°C (340–355°F). If you do not have a thermometer, test by dropping a small piece of dough—bubbles should form and it should rise steadily without browning immediately.

Fry samosas in batches, 3–4 at a time depending on pan size, turning occasionally so they brown evenly. Fry until golden brown and crisp, about 4–6 minutes per batch. Maintain oil temperature by adjusting heat between batches.

Remove samosas with a slotted spoon onto paper towels to drain. Let cool 2–3 minutes before serving.

Serve: Arrange samosas on a platter. Serve warm with a bowl of warm butter chicken sauce for dipping (or lightly spoon some sauce over samosas). Garnish with chopped cilantro and lemon wedges.