Chicken Samosa Recipe
Chicken Samosa is a beloved South Asian snack, enjoyed in India, Pakistan, and Bangladesh. Known for its crispy exterior and flavorful filling, it’s a favorite during tea-time, celebrations, and Ramadan.
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12-15 samosas
Ingredients:
- 2 cups shredded cooked chicken (Should be Halal)
- 1 onion, finely chopped
- 1 tsp garlic paste
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ½ tsp chili powder (optional, for heat)
- Salt to taste
- A handful of fresh cilantro (coriander leaves), chopped (optional)
- Samosa wrappers (store-bought or homemade)
- Water (for sealing wrappers)
- Oil of your choice (for deep frying)
Instructions:
- Prepare the Filling:
- Heat 1-2 tablespoons of oil in a pan over medium heat.
- Saute the chopped onion and garlic paste until soft and translucent.
- Cook the Chicken Mixture:
- Add the shredded chicken, ground coriander, turmeric powder, chili powder (if using), and salt. Mix well.
- Cook for about 5 minutes, stirring occasionally, to allow the spices to infuse into the chicken.
- Optional: Add chopped cilantro for extra flavor.
- Remove from heat and let the mixture cool to room temperature.
- Assemble the Samosas:
- Place a samosa wrapper on a flat surface.
- Add 1-2 teaspoons of the cooled chicken filling at one end.
- Fold the wrapper into a triangle, sealing the edges with a little water to ensure no filling escapes. Repeat until all filling is used.
- Deep Fry the Samosas:
- Heat oil in a deep pan or fryer over medium heat (about 350°F/175°C).
- Fry the samosas in small batches, turning occasionally, until they are golden brown and crispy (about 3-4 minutes per batch).
- Remove with a slotted spoon and place on paper towels to drain excess oil.
- Serve:
- Serve hot with mint chutney, tamarind chutney, or yogurt dip.
Notes/Tips:
- Ensure the oil is not too hot, or the samosas may burn before cooking through.
- If baking, brush the samosas with oil and bake at 400°F (200°C) for 20 minutes, flipping halfway.
I am the culinary expert behind Halaal Cuisine. With a passion for cooking, I research halal food from around the world, trying and tasting new dishes to bring unique flavors to my audience. Discover the rich flavors of halal cuisine with me.
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