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Checkin samosa recipe
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5 from 3 votes

Easy and Golden Chicken Samosa Recipe

Spiced chicken filling, wrapped in an all purpose flour dough and fried to deep golden perfection.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Snack
Cuisine: Indian
Servings: 12 Samosas
Calories: 45kcal
Author: Elle John


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


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.


Note: The calories don't include the frying oil. 
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 tempertature.
The samosas can be stored raw or cooked in the fridge in an airtight plastic or glass container for 2 days.


Calories: 45kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 22mg | Sodium: 92mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.3mg