Chicken Tikka Samosa Recipe

Marinate chicken

In a bowl combine 120 g yogurt, tandoori or chili powder, ground cumin, ground coriander, turmeric, garam masala, ginger paste, garlic paste, lemon juice and 1 tsp salt. Add the 500 g chicken pieces and mix until well coated. Cover and refrigerate for at least 30 minutes, ideally 2 hours.

Cook chicken

Heat 2 tbs oil in a skillet over medium-high heat. Add the marinated chicken pieces in a single layer (cook in batches if needed). Sear without moving for 2 minutes, then stir and continue cooking 4–6 minutes until cooked through and lightly charred at the edges. Remove from heat and let cool slightly. Chop coarsely if pieces are still large (goal: small 1/4–1/2-inch pieces suitable for stuffing).

Combine sauce

In a bowl whisk 120 g yogurt until smooth. Stir in 2 tbs chopped mango pickle (with its oil), 2 tbs chopped cilantro, chopped green chili (if using), roasted cumin powder and 1/2 tsp salt. Taste and adjust: more pickle will add heat and tang. Fold the cooled cooked chicken into this pickle-yogurt mixture until evenly coated. The mixture should be moist but not runny — if very wet, drain excess pickle oil or refrigerate briefly to firm up before filling.

Make dough

In a bowl whisk together 250 g all-purpose flour and 1/2 tsp salt. Add 2 tbs oil and rub into the flour with fingertips until texture resembles coarse crumbs. Gradually add about 60 ml warm water and mix until a soft but firm dough forms. Knead 2–3 minutes until smooth. Cover with a damp cloth and rest 20–30 minutes.

Shape wrappers

Divide dough into 10 equal portions (about 30–35 g each). Roll each portion into a ball and flatten slightly. Using a rolling pin, roll each ball into an oval about 12–15 cm (5–6 in) long and 2 mm thick.

Form cones

Cut each oval in half lengthwise to create two semi-circles. Take one semi-circle, brush the straight edge lightly with water or a cornstarch slurry (1 tsp cornstarch mixed with 1 tbs water) and fold into a cone by bringing the straight edges together, overlapping slightly and sealing to make a cone with an open top. Press seams firmly to seal.

Fill cones

Spoon about 1.5–2 tbs of the chicken-pickle filling into each cone. Do not overfill — leave room to seal. Wet the open edge lightly and pinch/seal the edge to close the samosa completely. Ensure there are no gaps where filling could escape.

Finish and rest

Place filled samosas on a tray. For best results let them rest 10 minutes to allow seams to set. Meanwhile, heat oil for frying.

Fry samosas

Pour enough vegetable oil into a deep pan to reach about 6 cm depth and heat to 175°C (350°F) — medium heat. Fry samosas in small batches, seam-side down first, 3–4 minutes per side until golden brown and crisp. Maintain oil temperature; adjust heat to avoid burning. Remove with a slotted spoon and drain on paper towels. Alternatively, for a lighter version, brush samosas with oil and bake at 200°C (400°F) for 18–22 minutes, turning halfway, until golden.

Arrange samosas on a plate. Garnish with chopped cilantro and serve with lemon wedges and mint or tamarind chutney on the side. Serve warm so the filling remains succulent and the exterior crisp.