Chicken Samosas

Craving a delicious, crispy snack that’s packed with flavor? Chicken samosas are a yummy choice. Making them at home lets you control the ingredients and tailor the spices to your liking. Plus, there’s something deeply satisfying about biting into a warm, freshly fried samosa that you’ve made from scratch. Whether you’re serving them at a party, enjoying them as a snack, or pairing them with a meal, these chicken samosas deliver on taste and texture. Let’s dive into how you can whip up these savory treats in your own kitchen!

Ingredients for Chicken Samosas

• All-purpose flour: Flour forms the base of the dough, giving the samosas their structure and signature crispiness. It’s a versatile ingredient that’s easy to find in most kitchens.
• Canola oil: Used both in the dough and for frying, canola oil helps achieve the perfect golden-brown crust while keeping the dough light.
• Water: Water combines with flour and oil to create a smooth, elastic dough that’s easy to work with when forming the samosas.
• Small onion: The onion adds a sweet, aromatic base to the filling, creating a flavorful start to the chicken mixture.
• Peeled potato: Potatoes provide a soft, starchy texture that pairs well with the ground chicken, adding heartiness to the filling.
• Curry powder: This spice blend infuses the filling with warm, complex flavors, making the samosas fragrant and distinctly aromatic.
• Garlic cloves: Fresh garlic adds a savory punch that complements the spices, enhancing the depth of the filling.
• Fresh ginger root: Ginger brings a hint of spice and a refreshing aroma, lifting the overall flavor profile of the samosas.
• Ground cumin and ground coriander: These spices add earthiness and subtle citrus notes, which enhance the chicken mixture and create a well-rounded taste.
• Cayenne pepper: Cayenne provides a touch of heat, and you can adjust the amount based on your spice preference.
• Ground chicken: This lean protein cooks quickly and absorbs the flavors of the spices beautifully, making it a perfect filling for the samosas.
• Frozen peas: Peas add a pop of color and a slight sweetness, which balances the savory and spicy elements of the filling.
• Chutney (optional): Serving samosas with chutney offers a tangy, sweet or spicy dip that perfectly complements the crispy pastry.

Directions

Step 1: Make the dough

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In a small bowl, combine flour, salt and oil until the mixture resembles breadcrumbs. Gradually stir in water until the dough is smooth. Turn onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Cover the dough and let it rest for 30 minutes.

Step 2: Prepare the filling

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While the dough rests, heat oil in a large skillet over medium heat. Add onion and potato, and cook until the potato is almost tender, about 5 to 7 minutes. Stir in curry powder, garlic, ginger, cumin, coriander and cayenne; cook for 2 more minutes. Add the ground chicken and cook until no longer pink and the potatoes are tender, breaking up the chicken as it cooks. Stir in the peas and salt, then remove from heat.

Step 3: Shape the samosas

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Divide the dough into eight pieces. Roll one piece into a 9×6-inch oval, then cut it in half. Moisten the straight edge of each half with water, form a cone by bringing one corner to meet the other and pinch the seam to seal. Fill with about two tablespoons of the chicken mixture. Moisten the curved edge with water, fold over the filling and press the seam to seal. Repeat with the remaining dough and filling.

Step 4: Fry

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Heat oil in an electric skillet or deep fryer to 375°F. Fry the samosas in batches, cooking until golden brown, about 2 to 3 minutes per side. Drain on paper towels and serve warm with chutney if desired.

Editor’s Tip: For a lighter version, try baking the samosas at 375°F for 20 to 25 minutes, flipping halfway through, until golden and crisp.

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Chicken Samosa Variations

• Try a different protein: You can swap the chicken for ground turkey, lamb or even a plant-based meat substitute for a new twist on this classic snack.
• Add vegetables: Incorporate finely chopped carrots, bell peppers or spinach to boost the veggie content and add more color and nutrients to the filling.
• Adjust the spice level: Depending if you prefer more or less heat, increase or reduce the cayenne and curry powder to your taste. You can also experiment with other spices like garam masala or paprika.

How to Store Chicken Samosa

To store leftover samosas, place them in an airtight container and keep them in the refrigerator for up to three days. To maintain their crispiness, reheat them in the oven or air fryer until warmed through.

Can you freeze chicken samosas?

Yes, you can freeze samosas before frying. To do this, place them on a sheet tray lined with parchment paper and freeze until solid. Once frozen, store them in a freezer-safe bag. You can fry or bake them directly from frozen, just make sure to add a few extra minutes to the cooking time.

Can you make chicken samosas ahead of time?

Absolutely! Make the samosas up to the frying step and refrigerate them for up to a day. Fry them just before serving for the best texture and taste.

Chicken Samosa Recipe Tips

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What’s the best way to keep samosas crispy?

To keep the samosas crispy, fry them at the correct temperature (around 375°F) and avoid overcrowding the frying pan. If reheating, use an oven or air fryer rather than a microwave.

How do you prevent samosas from opening while frying?

Make sure to seal the edges of the samosas properly with water and press firmly to ensure the seams are tight. Avoid overfilling, as this can cause the samosas to burst open while frying.

What can you serve with chicken samosa besides chutney?

Chicken samosas pair well with a variety of dips and sauces. Try serving them with raita, a yogurt-based sauce, tamarind sauce or even a simple mint and cilantro chutney for a nice complement to the spices.