Crispy Chicken Samosa Recipe – Easy Homemade Samosas for Ramadan Iftar & Quick Snacks

Alright, let’s talk about Chicken Samosas—because honestly, what’s iftar without a crispy, golden samosa sitting on your plate? Whether it’s Ramadan Iftar, a family gathering, or just a craving for a good, savory pastry, this Chicken Samosa Recipe is about to be your new favorite. It’s crispy on the outside, packed with flavorful samosa filling, and way easier than you think.

As a busy mom of three, I’m all about quick easy snacks, especially during Ramadan when time just disappears. Between prepping the iftar table, making sure the kids are actually fasting (instead of just sneaking snacks), and planning the iftar menu ideas, I need recipes that are delicious, easy, and totally worth it. These homemade samosas? They check all the boxes.

The best part? You can make a huge batch, freeze them, and fry whenever you need a crispy bite. Perfect for last-minute iftar ideas, party starter recipes, or even a simple Ramzan special recipe when you’re feeling fancy. Pair them with mint raita or a hot cup of chai, and you’ve got a snack that everyone—kids and adults—will love.

So if you’re looking for easy Ramadan recipes, savory chicken snacks, or a foolproof samosa recipe, keep reading. This one’s a keeper!

What You’ll Need

For the Filling:

• Ground chicken – I use about one pound, but you can adjust.
• Onion – Small and finely chopped (because big onion chunks are a crime).
• Garlic and ginger – Fresh is best, but paste works if you’re feeling lazy.
• Green chili – Optional, but adds a little heat.
• Spices – Cumin, coriander, garam masala, turmeric, salt, and pepper.
• Oil – For cooking the filling.
• Fresh cilantro – For that final pop of flavor.

For the Samosa Wrappers:

• Store-bought samosa wrappers – Because I’m not about to make dough from scratch.
• Flour and water paste – To seal them.
• Oil for frying – Because crispy is better than everything.

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How to Make Chicken Samosas

Step 1: Cook the Chicken Filling

The filling is where all the flavor is, so you gotta get this right.

1. Heat about two tablespoons of oil in a pan over medium heat.
2. Toss in the chopped onions and sauté until they turn soft and golden.
3. Add the garlic, ginger, and green chili. Stir for about 30 seconds until your kitchen starts smelling amazing.
4. Add the ground chicken and break it up with a spatula.
5. Mix in all the spices—cumin, coriander, garam masala, turmeric, salt, and pepper. Stir well so everything is evenly coated.
6. Cook until all the moisture evaporates, because nobody wants a soggy samosa.
7. Turn off the heat, stir in the fresh cilantro, and let the filling cool completely.

If you try to fill samosas while the chicken is hot, the wrappers will turn into a mess. So let it cool first.

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Step 2: Fill and Fold the Samosas

This part might seem tricky, but you got this. If you’ve ever wrapped a burrito or folded a letter, you can fold a samosa.

1. Take a samosa wrapper and place it on a flat surface.
2. Fold one corner to make a triangle pocket.
3. Add about one tablespoon of chicken filling inside.
4. Keep folding into a triangle shape until you reach the end.
5. Seal it with a bit of flour-water paste so it doesn’t pop open while frying.
6. Repeat until all the samosas are filled.

If you have kids, this is a fun task for them. Just be prepared for some very creative-looking samosas.

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Step 3: Fry Until Crispy

Now for the best part—frying. This is where the magic happens.

1. Heat oil in a deep pan to 350°F. If you don’t have a thermometer, just drop in a small piece of wrapper—if it sizzles and floats, the oil is ready.
2. Fry the samosas in batches so they don’t overcrowd the pan.
3. Flip them occasionally and cook until golden brown and crispy, about four to five minutes.
4. Take them out and let them drain on paper towels.
5. Try not to eat them all before serving.

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Tips for the Best Chicken Samosas

• Want them spicier? Add more green chilies or a pinch of red chili powder.
• Too lazy to fold samosas? Use spring roll wrappers and make samosa rolls instead.
• Air fryer friendly? Yes. Just spray with oil and air fry at 375°F for ten to twelve minutes.
• Freezer hack? Assemble the samosas, freeze them on a tray, then store them in a sealed bag. Fry straight from frozen—no need to thaw.

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What to Serve with Chicken Samosas

These are amazing on their own, but if you want to go all out, here are a few dipping ideas:

• Green chutney – Fresh, herby, and slightly spicy.
• Tamarind sauce – Sweet, tangy, and perfect.
• Ketchup – My kids’ favorite, because of course.
• A hot cup of chai – Because nothing pairs better with a crispy samosa.

FAQs About Chicken Samosas

Chicken Samosa Recipe

Alright, so that’s the full scoop on Chicken Samosas—crispy, golden, and packed with the most flavorful samosa filling ever. Whether you’re making these for Ramadan Iftar, a family gathering, or just a random snack craving, this Chicken Samosa Recipe is gonna be a game-changer. Seriously, once you try homemade samosas, there’s no going back.

As a mom of three, I’m all about quick easy snacks that actually taste good, and these samosas? They deliver. Plus, you can freeze a big batch, which means less stress when you’re pulling together your iftar menu ideas or need something last minute for the iftar platter. And let’s be honest, nothing beats that first crunchy bite dipped in some mint raita—so good!

If you’re looking for easy Ramadan recipes, a go-to Ramzan Iftar Recipe, or just some delicious snacks recipes to add to your iftar table, these savory pastries are perfect. Pair them with your favorite chutney, serve them up with chai, and enjoy every crispy, spicy, flavorful bite.

So, go ahead—make a batch, impress your family, and let me know how they turn out. Because trust me, once you start making your own homemade samosas, you’ll never settle for store-bought again!