Chicken Samosa Recipe
Make Chicken Samosa Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Frying
Method
Dough
- 1
Make dough
In a large bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Rub in 3 tbs ghee or oil with your fingertips until mixture resembles coarse crumbs. Add warm water, 1 tablespoon at a time, mixing until a firm, non-sticky dough forms. Knead 3–4 minutes until smooth. Cover with a damp cloth and rest 30 minutes.
Filling
- 2
Prepare chicken
If not already minced, finely mince 1 cup boneless chicken (breast or thigh) so it cooks quickly and packs into samosa pockets. Pat dry any excess moisture with paper towel.
- 3
Cook aromatics
Heat 2 tbs vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds (if using). When seeds sizzle and pop (10–20 seconds), add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 2 cloves minced garlic, 1 tsp minced ginger and 1 finely chopped green chili; cook 1 minute until fragrant.
- 4
Cook chicken and potato
Add the minced chicken and 1/2 cup finely diced potato (if using) to the pan. Cook, breaking up meat with a spoon, until chicken is no longer pink, about 5–6 minutes. Stir frequently so the mixture cooks evenly and potato softens.
- 5
Spice and finish
Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp garam masala, 1/4 tsp turmeric, 1/4 tsp red chili powder and 3/4 tsp salt. Cook 2–3 minutes so spices bloom and liquids evaporate. Taste and adjust salt or chili. Remove from heat and stir in 2 tbs chopped cilantro and 1 tsp lemon juice. Let the filling cool to room temperature before assembling (about 15 minutes).
Assembly & Frying
- 6
Prepare sealing slurry
Mix 1 tsp flour with 2 tbs water to make a thin paste (slurry) for sealing edges. Set aside.
- 7
Roll and cut dough
Divide rested dough into 8 equal portions (makes about 8 medium samosas). Roll each portion into a smooth ball and flatten slightly. On a lightly floured surface, roll each ball into an oval about 6–7 inches long and 4–5 inches wide. Using a sharp knife or bench scraper, cut each oval in half lengthwise to make two semicircles.
- 8
Form cones
Take one semicircle, brush the straight edge lightly with the flour slurry, then fold the straight edge to form a cone (bring the two cut corners together and overlap). Press along the sealed edge to secure. Open the cone and fill with about 2–3 tablespoons of the cooled chicken filling (enough to fill but not overpack).
- 9
Seal samosas
Brush the open edges of the cone with the slurry and pinch firmly to seal into a triangular samosa. Ensure seams are well sealed to prevent filling leakage. Repeat with remaining dough and filling.
- 10
Heat oil
Pour about 2 cups of oil into a deep, heavy-bottomed pan to a depth of ~1.5 inches (more if needed). Heat over medium heat to 350°F (175°C) or until a small piece of dough sizzles and rises slowly. Maintain medium heat so samosas brown slowly and cook through.
- 11
Fry samosas
Fry samosas in batches, do not overcrowd the pan. Carefully lower 3–4 samosas into the hot oil and fry, turning occasionally, until golden brown and crisp on all sides, about 5–7 minutes per batch. Adjust heat as needed to prevent excessive browning before filling is cooked. Use a slotted spoon to transfer samosas to a paper towel–lined tray to drain.
- 12
Serve
Let samosas rest 2–3 minutes, then serve warm with chutney (mint or tamarind) or yogurt dip.