Recipe for Chicken Samosa

Recipe for Chicken Samosa
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This is one of the most delicious snacks called Chicken Samosa, which kills your time to make it. China Samosa is a traditional snack for Kozhikode Muslims. This easy Malabar Chicken Samlab is a favorite during all festivals.



For cooking chicken

  • 2 breasts chicken breasts chopped small
  • 1 1/2 tablespoon chili powder
  • 1/8 tablespoon Turmeric powder
  • 1 tablespoon garam masala
  • 1 tablespoon fennel powder
  • 2 tablespoon coriander powder
  • 1/2 tablespoon ground pepper
  • Salt to taste

While cooking

  • 2 tablespoon Oil
  • 3 number onion chopped small
  • 1 tablespoon ginger garlic paste
  • 12 numbers Green chilies chopped
  • 1/4 cup Cilantro chopped
  • Salt to taste

For making dough

  • 2 cups maida or all purpose flour
  • 2 pinches Salt
  • Water enough to make a soft dough (add little by little while kneading)

Other ingredients

egg beaten (optional)

  • 1 tbsp mixed with 1½ tbsp water all purpose flour or maida
  • Oil to deep fry samosas



  • In a saucepan combine the chicken with all the ingredients above “to cook the chicken.” Cook until chicken is cooked through and turns light brown. Using a wooden spoon, mash the cooked chicken a little. Keep aside.
  • Heat a nonstick skillet, add oil, and let it heat up.
  • Add, small chopped onion, a few pinches of salt, sauté until transparent.
  • Add the ginger-garlic paste and green chilies, fry the onions until golden.
  • Add the cooked chicken to the onions, fry for a few minutes.
  • Try, if necessary, add more salt or chili powder / ground chili to the spices.
  • Add coriander, cook for a minute, remove skillet from heat, set aside.
  • In a large bowl, combine the flour, salt and add water little by little until the dough kneads. Add water until you get a smooth, smooth dough. Knead for a few minutes.
  • Make 8 balls from the dough.
  • Place one of the balls on a wooden board or clean surface, sprinkle a little flour on the dough, with a rolling pin, roll the dough into a thin round shape. Repeat with other flour balls.
  • Heat a nonstick griddle over low heat, place the rolled dough on the griddle, heat the dough slightly for a few seconds, do not let it cook. It’s not just cooking the dough to heat it up. Remove from the pan.
  • Make a paste with 1 tablespoon of flour and 1 paste of water.
  • With a knife, cut the heated dough into 2 parts.
  • Make a cone shape out of one half, spread the flour paste along the edges of the cone and seal it.
    Add the chicken filling to the cone, do not overdo it.
  • To close the cone, roll out the dough paste to the edges and glue it.
  • In a small bowl, beat one egg thoroughly.
  • Using a pastry brush, spread the beaten eggs over the raw samosa flour. This is only optional.
  • Heat enough oil to fry in a pan, add the filled flour to the oil. It must be submerged in oil.
  • Fry the samosas until golden.
  • Transfer to a kitchen paper towel.
  • Serve hot with tomato sauce or chili sauce.


  • Instead of adding all the spices, you can also make chicken using purchased chicken meat spices.
  • The undercooked stuffed dough can be refrigerated for a few days, thaw well before frying.


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