As street food is one of the best inventions on Earth, homemade chicken samosas are up there! A spicy and savory filling made of ground meat (chicken mince), spices, onions, and cilantro, is encased by a crunchy samosa wrapper. Ready in half an hour, this delicious recipe is perfect as a snack or lunch on the go!
As my husband is from Mumbai, it won't be a surprise when I say that I cook street food for dinner at least once a week. After all, is there anything tastier than an onion samosa, a toast sandwich, or pav bhaji? Well, to a Mumbaikar, there isn't!
This recipe is quick and easy, requires very few ingredients, and uses samosa wrappers (or spring roll wrappers). Because of this, the whole recipe comes together in no time, without compromising on flavor or crunchiness!
The minced chicken is cooked with spices and seasoning and then mixed with fresh cilantro and thinly chopped onions. Fill the pastry sheet with a spoon of the spicy chicken filling, and fry the samosas until golden brown.
Serve hot with a cup of masala chai for the full experience!
💎 Why This Recipe Works
- Simple ingredients and methods create a delicious result - tasty recipes don't need to be difficult to prepare!
- You can have a tray of hot chicken samosas ready in half an hour!
- The chicken samosa recipes can be easily amended to taste - spicier, with some added vegetables (frozen peas are a great addition), made with ground beef.
🛒 Ingredients
- Chicken: You can either buy minced chicken or you can ground meat at home yourself. Thighs have higher fat content and stay very moist after cooking, however, chicken breast will work well too.
- Spring Roll Sheets (or Samosa Sheets): You can find these in most large grocery stores in the frozen section, and Asian and Indian shops. Remove them from the freezer in advance as you will need them to be defrosted when folding them. Should you wish to make your own dough, you can follow the pastry sheets recipe on my baked samosa recipe.
- Green Chillies and Red Chilli Powder: You can amend the quantity used to your taste.
Be sure to check the recipe card for all the ingredients and steps you need—every detail counts!
♻️ Substitutions and Variations
- Kala Namak (Black Salt): It offers a savory, umami flavor. Should you not like it, you can skip it. It can be swapped with a little Chaat Masala (which contains black salt) or some Himalayan Pink Salt, although the end result will slightly differ.
👩🏻🍳 How to Make (step-by-step)
Prepare The Chicken Filling
- Add the ground chicken, ginger garlic paste, green chilies, and all the spices to a large bowl. [Picture 1] Mix well until you obtain a uniform mixture. [Picture 2]
- Cook the chicken mince in a frying pan with oil. [Picture 3]
- Once the chicken is cooked, remove it from the heat and allow it to cool down. [Picture 4]
- Once it has cooled down, add the onion and thinly chopped cilantro [fresh coriander] to the mixture. [Picture 5] Once again, mix well. [Picture 6]
Fill The Samosas and Fry Them
- In a small bowl, prepare a thick flour slurry by mixing water and all purpose flour. Set it aside.
- Lay a samosa sheet flat and fold the first corner to create a 45-degree angle. [Picture 7] Create a cone and fill it with chicken filling [Picture 8] and finish folding in the same fashion, creating a triangular shape.
- Once the samosa has been completely wrapped, seal it with some flour paste you previously prepared. [Picture 9] Repeat the same with all the remaining samosas. [Picture 10]
- Once the oil is hot, drop the samosas allowing enough space in between each piece. [Picture 11]
- Deep fry the samosas until golden brown [Picture 12].
- To drain the excess oil, spread the chicken samosas on a plate lined with paper towels. [Picture 13]
- Allow them to slightly cool down, then serve the crispy snacks with some dipping sauce, like green chutney. Enjoy! [Picture 14]
🙋♀️ People Also Ask [FAQs]
How do I prevent samosas from becoming soggy?
There are a few things you can pay attention to, to ensure you obtain crispy samosas. First, ensure the filling is dry and not too moist once cooked. Next, fry samosas in hot oil. And finally, drain the excess oil on paper towels after frying.
Can I freeze chicken samosas?
Yes, you can! Simply freeze the uncooked samosas on a baking sheet, then transfer them to a freezer bag. You can fry them directly from frozen, adjusting the cooking time as needed.
How to store and reheat chicken samosas?
You can store the fried samosas in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven at 350°F (175°C) for 10-15 minutes or in an air fryer for a few minutes until heated through.
💡 Expert Tips and Tricks
- Fry Twice: Should you have enough time, I highly recommend this extra step! For extra crispiness, fry the samosas at a lower temperature first until lightly golden, then remove them and let them cool. Fry them again at a higher temperature until crispy and golden brown. Delicious!
- Filling and Folding: Try as much as you can to prepare uniform samosas. This not only looks professional but also ensures even cooking.
- Chop the Ingredients Finely: Ensure all ingredients, especially onions and green chilies, are finely chopped. This ensures even distribution of flavors and prevents large chunks from breaking the samosa shell.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Chicken Samosa Recipe
Delicious, perfectly cooked, crispy chicken samosas are prepared with quick steps and simple ingredients, for bursts of flavor!
Ingredients
For the filling
- 2 tablespoon Vegetable Oil
- 300 g Ground Chicken [Minced]
- 2 Green Chilies Slit
- 1 ½ teaspoon Ginger Garlic Paste
- ¼ teaspoon Black Salt [Kala Namak]
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala [or Chicken Masala]
- Salt to Taste
- 1 Medium Onion Finely Chopped
- 1 Bunch Fresh Cilantro Washed and Finely Chopped
Slurry [Flour Paste]
- 4 tablespoon All Purpose Flour you can use wheat flour if you don't have it
- Water As Required
Other Ingredients
- Samosa Patti [12 sheets] or homemade samosa dough
- Oil to Fry
Instructions
- Remove the samosa sheets (spring roll sheets) from the freezer to allow them to reach room temperature, so they can be folded without breaking.
Prepare The Chicken Filling
- Add the ground chicken, ginger garlic paste, green chilies, and all the spices [black salt, turmeric powder, red chili powder, coriander powder, and garam masala or chicken masala] to a large bowl.
- Mix well until you obtain a uniform mixture.
- Heat up the oil in a large frying pan on medium heat.
- Once warm, add the chicken mixture. Break the filling down with a plastic or wooden ladle, and cook it until it is done. This will take approximately 5-7 minutes.
- Once the chicken is cooked and the spices separate from the oil, remove the frying pan from the heat and allow the chicken filling to cool down.
- Once it has cooled down to a manageable level, add the onion and thinly chopped cilantro [fresh coriander] to the mixture. Once again, mix well.
- This is your last chance to taste the filling and add salt to taste, so adjust the seasoning before moving on to the next step. Should you wish, you can add a little lemon juice too at this stage.
Fill The Samosas and Fry Them
- In a small bowl, prepare a thick flour slurry by mixing water and all purpose flour. Set it aside.
- If you are using samosa pastry sheets, lay a sheet flat and fold the first corner to create a 45-degree angle.
- Repeat this once more, until you obtain a cone, with the rest of the wrapping pastry still flat.
- Fill the cone with cooked chicken filling and finish folding in the same fashion, creating a triangular shape.
- Once the samosa has been completely wrapped, seal it with some flour paste you previously prepared. As this will be medium-thick, very little will be required.
- Repeat the same with all the remaining samosas.
- OPTIONAL: Should you notice your corners are not properly sealed, you can dip them in the slurry, which will solidify as soon as fried, preventing the filling from escaping.
- In a large frying pan, heat oil until 350 to 370 Degrees Fahrenheit [180-190 Degrees Celsius].
- Once the oil is hot, drop the samosas allowing enough space in between each piece. Deep frying them in bacthes may be necessary.
- Deep fry the samosas until golden brown, then remove them from the hot oil using a slotted spoon.
- To drain the excess oil, spread the chicken samosas on a plate lined with paper towels.
- Continue this process until all the chicken samosa pieces are cooked.
- Allow them to slightly cool down, then serve the crispy snacks with some dipping sauce, like green chutney. Enjoy!
Notes
Storage: You can store the fried samosas in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven at 350°F (175°C) for 10-15 minutes or in an air fryer for a few minutes until heated through.
The nutritional value displayed doesn't take into consideration the oil used for frying.
Nutrition
Calories: 43kcalCarbohydrates: 2gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 22mgSodium: 92mgPotassium: 152mgFiber: 1gSugar: 1gVitamin A: 61IUVitamin C: 2mgCalcium: 6mgIron: 0.3mg
Tried this recipe?Let us know how it was!
Karen Cuffe says
These samosas are absolutely gorgeous thank you
Elle John says
Thank you so much, Karen!