Samosas are a popular snack from India that is loved all over the world! These freezer-friendly chicken samosas make a quick snack for lunch boxes, and a crispy treat for guests and they pair so well as a side with any Indian main course. Chicken samosa are chicken version of traditional keema samosa. It is a triangular-shaped savory snack that is baked or fried and has a thin crispy crust. It is filled with ground chicken and onion filling that is loaded with spices, and herbs. It tastes spicy subtly sweet and moist to bite with a crispy crust. Chicken samosa pairs very well with my chicken pakora or vegetable samosa for a perfect tea party.
Why try this recipe?
Ingredients
As you know see the visual presentation of the chicken samosa ingredients below, they really do not need much elaboration.
Ground Chicken: Using ground chicken or chicken mince makes things easy. If you do not have ground chicken, you can also use boneless chicken. Cut it into cubes. Just cook it as instructed in the recipe then shred it. Samosa patti: Samosa patti is the same as a spring roll wrapper in texture but rectangular with a length of about 2.5 of the width of samosa patti. (1W x 2.5L) So if you get your hands on a square spring roll wrapper you might need to adjust by cutting it in half or one-third. You can easily find samosa patti or spring roll wrappers in Indian stores and Chinese stores or even online. If you have filo pastry in hand, you can use that too. Ginger, Garlic, Chili: You can use ginger garlic paste too. Use the measures of both combined. Spices: Spices include red chili powder, garam masala powder, cumin, coriander, pepper, and salt. A curry powder also has these basic spices so can switch these spices with curry powder too. Adjust measures to spice preference but be on the spicer side as it will taste milder with coating. Lemon juice Onions Cilantro Flour paste: This is simply wheat flour mixed with water until it makes a smooth paste. This paste is used as glue to seal the chicken samosa ends. You can switch from wheat flour to all-purpose flour. Oil: I used mustard oil to fry samosa but actually any vegetable oil is just fine.
How to make it?
In this recipe, we’ll guide you through each step of making the perfect chicken samosa. Ready to get started? Let’s dive in! Prepare a Flavorful Chicken Keema Filling in No Time!
Expert Tips
Check the video to see how to fold Samosa. Check the Samosa Patti recipe here at fun cooking. You can use spring roll wrappers too. If you need to switch ground chicken with boneless chicken cubes. Shred it after cooking and continue with the recipe. Similarly, you can use bone-in chicken and shred it later. Chicken samosa needs a spicy filling because they are wrapped in thin roti-like strips that mellow down a lot of samosa heat. If you find the filling less spicy just add some Chat masala or extra chilies for a chat pata flavor.
Variations
You can add green onion instead of cilantro. This is the basic chicken samosa filling. Do a taste test and adjust salt or spices if necessary. Similarly, you can make tikka boti samosa filling as well. Add paneer or cheese to the filling to make it cheesy. If you do not have samosa patti you can also use this filling in samosa pastry that is made with samosa dough Punjabi samosa.
If you try this Chicken Samosa recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and YouTube. If using frozen samosa allow extra time to thaw in the air fryer. Freezer instructions: These chicken samosas are freezer-friendly. Just defrost 30 minutes before frying add the samosa to cold oil and heat both oil and samosa together. This will allow the samosa plenty of time to cook and make sure the interior is thoroughly heated.
📖 Recipe
