Chicken samosas are a popular snack and appetizer in many parts of the world. Originating in the Indian subcontinent, this delicious dish has become a staple in Middle Eastern and Southeast Asian cuisine as well. A samosa is a savory pastry that is typically filled with spiced vegetables or meat and deep-fried until crispy. Chicken samosas are particularly delicious, with a flavorful filling of minced chicken, aromatic spices, and fresh herbs. They are perfect for entertaining guests, as a snack or as a starter to a meal. In this recipe, we will guide you through the steps of making homemade chicken samosas that are crispy on the outside and juicy on the inside.
Ingredients1 lb ground chicken
1 onion, finely chopped
2 cloves garlic, minced
1 tsp ginger paste
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp turmeric
1/2 tsp red chili powder
Salt to taste
2 tbsp oil
1/2 cup frozen peas, thawed
1/2 cup frozen carrots, thawed
1/4 cup chopped fresh cilantro
1 package of samosa pastry sheets
Oil for frying
Method- In a large skillet, heat the oil over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the onions and sauté until they turn translucent.
- Add the minced garlic and ginger paste and cook for a minute.
- Add the ground chicken and cook for about 5-7 minutes, stirring occasionally, until it is no longer pink.
- Add the coriander powder, garam masala, turmeric, red chili powder, and salt to taste. Mix well.
- Add the thawed peas and carrots and stir to combine. Cook for another 2-3 minutes.
- Turn off the heat and add chopped cilantro. Mix well and let the mixture cool.
- Take a samosa pastry sheet and cut it into two long strips. Brush the edges with water.
- Take one strip and form a cone shape. Fill the cone with the chicken mixture and seal the top by pressing the edges together.
- Repeat with the remaining pastry strips and chicken mixture.
- Heat oil for frying in a deep frying pan over medium heat.
- Add the samosas to the hot oil and fry until golden brown and crispy, about 3-4 minutes.
- Remove the samosas from the oil using a slotted spoon and place them on paper towels to drain the excess oil.
- Serve the hot samosas with mint chutney or tamarind chutney. Enjoy!