Recipe for Chicken Samosa
Topic: Recipe for Chicken Samosa
Samosa chicken is a fried sandwich with a crispy patty filled with the spicy chicken masala.
Here’s how to do it.
Samosa chicken is one of the most popular dishes during festivals. It is a crispy fried patty filled with delicious chicken masala, where the chicken is cooked and seasoned with other ingredients.
The ingredients used in the filling are very original and I am sure you will have them in your pantry beforehand.
Crispy on the outside and soft on the inside, these samosas are a great start for your home parties or even serve as a garnish for your weekend meal. Filling the spicy minced chicken inside will definitely tickle your taste buds, which will crave you more and more.
Here, I have used the store-samosa bar, but you can also prepare it at home. Serve it with your favorite chutney and I’m sure it will turn into a show on your dining table.
This is Recipe for Chicken Samosa,
- Delicious
- Crispy
- Perfect for any season or festival.
- Easy to Make
- Suitable for your Home Parties
- Game changer on the dining table
Samosa Patti: They’re useful, so every time I’m in a hurry I buy them from the store. You can also do this at home.
Chicken: The main ingredient in this recipe, chicken. Here, the minced chicken is cooked with other ingredients to give the perfect flavor needed for samosas.
Paneer: Samosa is made even better. The taste of melted cheese with spicy chicken masala is just magical.
Veggie: I have used onions, peppers, coriander leaves, and mint leaves. You can skip the peppers, but add a nice crunch to the tender chicken.
Grout: We will need grout to properly shape the chicken strip, which is nothing more than an all-purpose flour and a thin strip of water.
Other Ingredients: More ingredients are needed to prepare the Samosa chicken: lemon powder, salt, oil, garlic, and white chili.
Recipe for Chicken Samosa Description
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
- 1-2 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
Instructions
- 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.
Notes:
- 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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