Chicken Samosa Recipe

Cook the Chicken Filling

In a pan, heat 2 tablespoons of oil over medium heat. Add the chopped onions and sauté until they are translucent.

Add minced garlic, ginger, and green chili. Cook for about 2 minutes until fragrant.

Add the ground chicken and cook until it's no longer pink.

Stir in the frozen peas, coriander powder, cumin powder, garam masala, and salt. Cook for an additional 5-7 minutes until the peas are tender. Remove from heat and let it cool.

Make the Dough

In a large bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt.

Add 3 tablespoons of oil and mix until crumbly.

Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.

Prepare Tamarind Chutney

In a small saucepan, combine tamarind paste, sugar, and water. Heat gently, stirring until sugar dissolves. Set aside to cool.

Prepare Mint Chutney

In a blender, combine mint leaves, yogurt, lemon juice, and salt. Blend until smooth and set aside.

Assemble the Samosas

Divide the dough into small balls. Roll each ball into a thin circle. Cut the circle in half to form two semi-circles.

Take one semi-circle and fold it into a cone shape, sealing the edge with a little water.

Fill the cone with the chicken filling and seal the open edge by pressing it together. Repeat with remaining dough and filling.

Fry the Samosas

Heat oil in a deep frying pan over medium heat. Fry the samosas in batches until golden brown and crispy, about 5-7 minutes.

Remove and drain on paper towels.