Chicken samosas deserve the scroll-stopping treatment 🔥
This chicken samosa recipe is that memory, but faster. No fuss, no soggy centers, just golden, flaky triangles packed with juicy spiced chicken. One batch and your kitchen will smell like a Lahore street stall.
1. Craving: Crispy outside. Juicy chicken inside. This is the chicken samosa recipe that ruined all other snacks for me 😮💨 Which chutney are you dipping in first? #ChickenSamosa
2. Nostalgic: 20 minutes + 1 pan = the samosas dadi used to make. Save this before your next tea time ☕
chicken samosa recipe, homemade chicken samosa, crispy chicken samosa
Chicken Samosa Recipe:
For the filling:
- Chicken: 500g boneless, boiled + shredded
- Onion: 1 large, finely chopped
- Green chilies: 2, chopped
- Ginger-garlic paste: 1 tsp
- Spices: 1 tsp cumin, 1 tsp coriander powder, 1/2 tsp turmeric, 1 tsp garam masala, salt, black pepper, red chili flakes
- Fresh coriander: 2 tbsp, chopped
- Oil: 2 tbsp
For the dough:
- Flour: 2 cups
- Oil: 3 tbsp
- Salt: 1/2 tsp
- Water: as needed
- Samosa patti / spring roll sheets: optional if you don't want to make dough
Instructions:
1. Make dough: Mix flour, salt, oil. Add water and knead to a firm dough. Rest 20 min. Or use ready patti.
2. Filling: Heat oil, saute onion + ginger-garlic. Add spices, then shredded chicken. Cook 5-6 min. Add coriander and cool.
3. Shape: Roll dough into oval, cut in half. Make a cone, fill with chicken, seal edges with water/flour paste into triangle.
4. Fry: Heat oil on medium. Fry samosas until golden and crispy. Drain on paper towel.
Pro tips for that pro look:
- Keep the filling dry so samosas stay crispy
- Fry on medium heat so they cook inside and don't burn
- Serve hot with imli chutney + pudina chutney
Comments