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.

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.