Chicken Samosa Recipe
Two savory triangular pastries filled with chicken and peas, served with chutney
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Ingredients
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Filling
Dough
Chutney (optional)
Method
Filling Preparation
- 1
Cook the Chicken Filling
In a large skillet, heat 2 tablespoons of oil over medium heat. Add the finely chopped onion, garlic, and ginger, and sauté until the onion is translucent.
- 2
Add the Spices
Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Stir in cumin powder, coriander powder, garam masala, salt, and black pepper. Cook for another 2 minutes.
- 3
Add Peas
Stir in the frozen peas and cook for an additional 3-4 minutes until heated through. Remove from heat and let it cool.
Dough Preparation
- 4
Make the Dough
In a large bowl, mix the all-purpose flour and salt. Add 2 tablespoons of oil and rub it into the flour until it resembles breadcrumbs.
- 5
Knead the Dough
Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.
Assembly
- 6
Roll the Dough
Divide the rested dough into small balls. Roll each ball into a thin oval shape on a floured surface.
- 7
Form the Samosas
Cut the rolled dough in half to form two semi-circles. Take one semi-circle, and fold it into a cone shape, sealing the edge with water. Fill the cone with the chicken filling and seal the open edge by pressing together.
Cooking
- 8
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 per batch. Drain on paper towels.
Chutney Preparation (optional)
- 9
Blend the Chutney
In a blender, combine mint leaves, coriander leaves, green chili, lemon juice, and salt. Blend until smooth. Adjust seasoning if necessary.
