Chicken Samosa Recipe

Make dough

In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Add 2 tbsp vegetable oil and 1 tbsp ghee (or melted butter). Rub the fats into the flour with your fingertips until the mixture resembles coarse crumbs.

Add 1 tbsp warm water and begin to bring the dough together. Gradually add up to the additional 3 tbsp warm water as needed, a teaspoon at a time, until a firm but pliable dough forms. Knead for 3–4 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes while you prepare the filling.

Prepare chicken and potato

If using raw chicken, finely mince it with a sharp knife or pulse briefly in a food processor to a coarse mince. Dice the potato finely (small dice) so it cooks quickly. Pat the chicken and potato dry with paper towel if they seem wet.

Cook aromatics and spices

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using). When they begin to sizzle and pop (about 30 seconds), add 1/2 cup finely chopped onion, 1 tsp minced garlic, 1 tsp minced ginger, and 1 finely chopped green chili. Sauté until onion is soft and translucent, about 3–4 minutes.

Cook chicken and potato

Add the minced chicken and diced potato to the skillet. Break up the chicken with a spatula and cook, stirring, until the chicken is no longer pink and the potato begins to soften, about 6–8 minutes. Sprinkle in 1 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp turmeric, 1/2 tsp garam masala, 1/4 tsp red chili powder (optional), and 3/4 tsp salt. Stir to coat and cook for another 2–3 minutes so the spices bloom.

Taste a tiny piece (careful, hot) and adjust salt or spice. Remove from heat and stir in 2 tbsp chopped cilantro and 1 tsp lemon juice. Let the filling cool to room temperature. Drain any excess oil or moisture—filling should be moist but not wet.

Divide dough and roll

After the dough has rested, divide it into 8 equal pieces (for medium samosas) and roll each piece into a smooth ball. Lightly dust a work surface with flour. Roll each ball into an oval about 5–6 inches long and 4 inches wide, roughly 2 mm thick.

Form cones

Brush a little water along the cut edge. Cut each oval in half lengthwise to make two semicircles. Take one semicircle and fold it into a cone by bringing the straight cut edges together so they overlap about 1/2 inch; press firmly to seal the vertical edge. If needed, mix 2 tbsp flour with 1 tsp water to make a thick paste and use it as glue to seal the seam.

Stuff cones

Fill each cone with 2–3 tablespoons of the cooled chicken-potato filling, leaving a small gap at the top so you can seal it. Dab the top edge with the flour paste (or water) and press to seal, ensuring no gaps remain. Repeat with remaining dough and filling.

Heat oil

In a deep, heavy-bottomed pan or wok, pour about 2 cups vegetable oil (or enough to come 2–3 inches up the sides). Heat the oil over medium heat until it reaches 350°F (175°C) or when a small piece of dough sizzles and rises steadily, about 5–7 minutes. Maintain medium heat so samosas brown evenly without burning.

Fry samosas

Carefully lower 3–4 samosas into the hot oil, do not overcrowd. Fry, turning occasionally, until golden brown and crisp on all sides, about 4–6 minutes per batch. Adjust heat as needed to keep the oil between 325–350°F. Using a slotted spoon, transfer fried samosas to a wire rack or paper towels to drain.

Allow samosas to cool for 5 minutes before serving. Serve hot with mint-coriander chutney, tamarind chutney, or yogurt-based raita.