A deliciously crunchy deep-fried snack, this chicken samosa is the ultimate party treat! Golden brown pastry stuffed with a spiced ground chicken filling, which is then deep fried to perfection. Easy to prepare with very few ingredients, this is the ideal appetizer to bring to a gathering or enjoy at home.
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Samosa is the Indian keyword for happiness, there is no doubt!
While there are many varieties of samosas all over the world, chicken samosa is definitely a special one, as its flavor is incomparable to any of the other versions.
Chicken samosas are served throughout the year, but are specially made during Ramadam to break the fast, and my husband had the chance of enjoying these delicacies many times in Mumbai, where everyone celebrates all festivals together.
Chicken samosas are very quick to prepare, as the samosa pastry can either be prepared at home or purchased ready-made in sheets in Indian grocers, the filling is made of spiced minced chicken which cooks very quickly, and the delicious treats are fried until golden brown to perfection.
Whether you are looking to prepare a sharing platter for a party, looking to celebrate a festival, or simply crave the perfect samosa with chicken, then you have come to the right page, as this recipe is top-notch!
Ingredients Chicken Samosas
- Chicken: You can use store-bought ground chicken or you can mince it at home, as preferred. Chicken thighs have higher fat content and remain very moist also after cooking, however, chicken breast will work well too.
- Samosa Dough: For this recipe, I used samosas sheets from the grocery store, however, you can also make your own by following the recipe I used in this potato samosa recipe.
- Ginger Garlic Paste, Green Chilies: These are the wet ingredients for the spiced chicken filling. Should you prefer, swap the paste for fresh ginger and garlic.
- Kala Namak [Black Salt], Turmeric Powder, Red Chili Powder, Coriander Powder, Garam Masala [or Chicken Masala], Salt to Taste: These spices offer a wide range of flavors that are warm, tangy, and spicy. The heat of the samosas can be adjusted by increasing or decreasing the amount of red chili powder used, or the number of green chilies.
- Fresh Cilantro [Coriander], Onions: These complete the filling for the chicken samosas and are added raw to the chicken mixture.
- All-Purpose Flour, Water: These are used to create a liquid slurry to seal the samosa filling in the dough.
- Oil: Choose a flavorless vegetable oil, as this will be needed for cooking the chicken filling and frying the samosas.
How To Make Chicken Samosa?
- In a large bowl, 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].
- Mix well until you obtain a uniform mixture.
- In a frying pan, add oil, preferably sunflower or vegetable oil, and heat up on medium heat.
- Once warm, add the spiced chicken mince and, breaking it down with a plastic or wooden ladle, cook it until it is done.
- Once the chicken is cooked and the spices separate from the oil, remove the frying pan from the heat and allow the delicious chicken mixture to cool down.
- Once the chicken filling has cooled down a bit, add onion and thinly chopped cilantro [fresh coriander] to the mixture, and mix well.
- Add salt to taste and the filling for your chicken samosa recipe is ready.
- Next, time to shape the samosa.
- 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 chicken filling and finish folding in the same fashion.
- Once the samosa has been completely wrapped, seal it by making a flour paste out of some all-purpose flour and water; this will be medium-thick, and very little will be required.
- In a large frying pan, heat oil until 350 to 370 Degrees Fahrenheit [180-190 Degrees Celsius] and drop the samosas allowing enough space in between each piece.
- To check that the cooking oil is hot, drop a piece of the remaining dough and if the oil starts to bubble and the dough takes some time to turn golden brown, then it is at the right temperature.
- Deep fry the samosas until golden brown, then remove them from the hot oil.
- To drain the excess oil, spread the chicken samosas on a plate lined with paper towels.
- Complete 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, such as chutney, in a small bowl on the side. Enjoy!
People Also Ask [FAQs]
Chicken samosa is a snack made of spiced minced chicken, finely chopped onions, and cilantro, wrapped in an all-purpose flour dough, which is then deep fried until deep golden brown.
This is usually served with a dipping sauce, such as green chutney.
Chicken samosa contains chicken that has been minced or finely chopped, spices [such as turmeric, red chili powder, coriander powder, black salt, and garam masala], onions, and cilantro, all wrapped in a flour dough.
Some versions also add frozen peas, lemon juice, or other vegetables to the filling.
Samosa patti can be found in Indian grocers in the frozen section. As an alternative, you can use spring roll sheets, which can be found in Chinese or Asian grocers, as well as large grocery shops, or phyllo pastry.
How to Bake Chicken Samosas?
For a crispy chicken samosa result that doesn't require deep frying, these can be baked in the oven.
To do so, preheat the oven to 350 Degrees Fahrenheit [180 Degrees Celsius].
Place the samosas on a sheet pan covered with some parchment paper ensuring to spread them well, so they do not touch each other.
Brush each samosa with some vegetable oil and bake for 10-15 minutes, turning halfway [once they become light brown], to ensure they turn golden in an even way.
How to Store Chicken Samosa?
- Raw in the fridge: If you have prepared the samosas and want to store them for some time before frying, you can either cover them with a damp towel and store them in the fridge if frying in a couple of hours, or put them in an airtight container, where they will keep in the fridge for a couple of days.
- Cooked in the fridge: These samosas can be stored after they have been cooked in the fridge in an airtight container or in some plastic wrap. They will keep well for a couple of days and can be reheated in the microwave or oven.
- Raw in the freezer: Spread the uncooked samosas on a tray and place them in the freezer for a couple of hours. Once frozen, put them in a freezable bag or container, and place them back in the freezer. This way they will keep for 2-3 months. You can cook the samosas while they are still frozen; simply fry them until golden brown and the filling is piping hot.
- Cooked in the freezer: Store them in a freezer bag or container, where they will keep for 2-3 weeks. To reheat them, allow them to fully thaw to room temperature and place them in the oven or microwave until piping hot.
Tips and Tricks for the Best Crispy Chicken Samosas
- Samosas Corners: There is a trick to seal all the corners of the samosas. To do so, when you combine flour and water to create the flour paste, ensure you have enough to dip the corners just before dipping them in hot oil to fry. This is necessary only if not sealed properly when wrapping.
- Chicken Masala: For a very rich twist on this samosa recipe, you can swap garam masala for chicken masala. I have tried this recipe with both, and they both work very well!
- Ingredients: If you wish to add more vegetables to your samosa filling, there are many great options to add on top of the mentioned ingredients! Great veggies are frozen peas, diced carrots, or shredded white cabbage.
- Chicken: You can purchase your meat pre-minced in your local grocery shop, or you can chop it at home using a sharp knife or a food processor. Great cuts are breasts or thighs, or a mixture of the two, keeping in mind that the thighs will keep the filling juicier, as they have a higher fat content.
- Zing: Although the ginger garlic paste and black salt already offer some tanginess to the side dish, should you wish to add more, you can squeeze a little lemon juice in the mixture.
- Black Salt: This can be swapped for the same amount of chaat masala.
- Rolling Pin: If you prefer to prepare your own dough, you can do so by mixing all-purpose flour, salt, ajwain, soda, and water to a soft, but not sticky dough [you can find the full recipe here]. If you are planning to use wheat flour, remember that this absorbs more water, so the end result may not be as crispy and flaky, so perhaps trying a mixture of flours to start with may be better, such as one-half wheat or spelt flour and half all-purpose flour.
Samosa with chicken filling is a treat I really hope you try to cook at home for the best, crispiest result!
Serve a platter of these crispy patties at parties or festivals with some chutney or sauce, as a starter or appetizer, or as a simple side dish, they will not disappoint.
Quick and easy to prepare, these will definitely tickle your tastebuds and will make you love samosas even more than before!
🥗 Have a go at these delicious recipes too!
🍽️ Recipe
Easy and Golden Chicken Samosa Recipe
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
Other Ingredients
- Samosa Patti [12 sheets] or homemade samosa dough
- Flour and Water to create a slurry to seal the patties
- Oil to Fry
Instructions
Prepare the filling
- In a large bowl, add the ground or chopped 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].
- Mix well until you obtain a uniform mixture.
- In a frying pan, add oil, and heat up on medium heat.
- Once warm, add the spiced chicken mince and, breaking it down with a plastic or wooden ladle, cook it until it is done.
- Once the chicken is cooked and the spices separate from the oil, remove the pan from the heat and allow the delicious mixture to cool down.
- Once the chicken filling has cooled down a bit, add onion and thinly chopped cilantro [fresh coriander], and mix well.
- Add salt to taste and the filling is ready.
Fill the samosa
- 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 chicken filling [1-2 Tbsp] and finish folding in the same fashion.
- Once the samosa has been completely wrapped, seal it by making a flour paste out of some all purpose flour and water; this will be medium-thick and very little will be required.
- In a large frying pan, heat oil until 350 to 370 Degrees Farenheit [180-190 Degrees Celsius] and drop the samosas allowing enough space in between each piece.
- Deep fry the samosas until golden brown, then remove them from the hot oil.
- To drain the excess oil, spread the chicken samosas on a plate lined with paper towels.
- Complete this process until all the chicken samosa pieces are cooked.
- Allow them to slightly cool down, then serve with a dipping sauce.
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