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Chicken Samosa Recipe

These crispy, golden Chicken Samosas are packed with a flavorful, spiced chicken filling and wrapped in a crunchy pastry. Perfect for Ramadan Iftar, parties, or a quick snack, this recipe is freezer-friendly and easy to make in big batches. Serve with mint raita, tamarind chutney, or ketchup for a delicious treat!
Prep Time 30 minutes
Cook Time 20 minutes
Servings 20 samosas
Author Fareeha

Ingredients

For the Chicken Filling:

  • 1 pound ground chicken
  • 1 small onion , finely chopped
  • 2 cloves garlic , minced
  • 1 teaspoon ginger , minced
  • 1 green chili optional, finely chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons oil

For the Samosas:

  • 20 samosa wrappers store-bought or homemade
  • 2 tablespoons flour mixed with 3 tablespoons water for sealing
  • Oil for frying

Instructions

Step 1: Prepare the Chicken Filling

  • Heat oil in a pan over medium heat. Add onions and sauté until golden.
  • Add garlic, ginger, and green chili. Stir for 30 seconds.
  • Add ground chicken and break it up with a spatula.
  • Mix in cumin, coriander, turmeric, garam masala, salt, and pepper. Cook until all moisture evaporates.
  • Stir in fresh cilantro and let the filling cool completely.

Step 2: Assemble the Samosas

  • Place a samosa wrapper on a flat surface.
  • Fold one corner to form a triangle pocket and fill with 1 tablespoon of chicken filling.
  • Continue folding into a triangle shape and seal with flour-water paste.
  • Repeat until all samosas are assembled.

Step 3: Fry the Samosas

  • Heat oil in a deep pan to 350°F (175°C).
  • Fry samosas in batches for four to five minutes until golden and crispy.
  • Remove and drain on paper towels.

Step 4: Serve and Enjoy!

  • Serve hot with mint raita, tamarind chutney, or ketchup.

Notes

Storage and Freezing Tips:

  • Make ahead: Prepare the filling two days in advance and store in the fridge.
  • Freezing: Arrange assembled samosas on a tray and freeze until firm. Transfer to a sealed bag and store for up to three months.
  • Cooking from frozen: Fry directly from frozen—no need to thaw.

Serving Suggestions:

  • Perfect for Iftar dishes, Ramadan Iftar, and dinner appetizers
  • Serve with mint raita, tamarind chutney, or chai
  • Pair with a fresh salad for a complete meal