These chicken box patties are crispy, cheesy, and loaded with flavor. Made with samosa patti sheets and a saucy chicken filling, they're perfect for tea time, parties, or a quick snack whenever the craving hits.
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Box patties are essentially a twist on traditional samosa that why I also made sure to use a pizza-flavored filling that matches fusion style. Samosas have special place in Ramadan recipes and I keep posting more samosa recipes. Try my chicken samosa and spring rolls recipes.
Why is this recipe the best?
- Grilling the chicken gives it an extra-juicy, tender texture that regular boiled or fried chicken cannot match.
- This filling is also a fun twist on the traditional samosa patti filling, bringing a cheesy, saucy chicken mix instead of the usual spiced potato or keema filling.
- The patties are easy to fold, even for beginners, and they hold their shape well once sealed.
- They are freezer-friendly too, so a big batch can be made ahead and fried fresh whenever needed.
- This recipe makes about 16 box patties, perfect for a party platter or stocking the freezer for later.
Ingredients
Find ingredients divided in two groups, one for making the spicy chicken filling and one for folding and frying the patties.
For the chicken filling
- Chicken: Both boneless chicken breast and thigh fillets work well here.
- Seasoning: A mix of garlic, chili flakes, black pepper, crushed bouillon cube, oregano, and cornflour to season and thicken the filling.
- Butter: I used it to cook the marinated chicken, adding richness to the filling.You sub with other neutral fat.
- Lemon juice
- Veggies: I used bell peppers, corn and onions. Veggies add a fresh crunch and added flavor in every bite.
For assembling the patties
- Jalapeño: Chopped pickled jalapeño for a spicy, tangy kick.
- Olives: Sliced black olives add a briny, savory flavor.
- Sauces: Ketchup, mayonnaise, and chili garlic sauce bring heat and depth of flavor to the mix.
- Samosa patti: Samosa patti is the same as a spring roll wrapper in texture, but rectangular with a length of about 2.5 times 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.
- Wheat flour: Mix flour with water and form a thick paste/slurry that seals the patties shut while folding.
- Cheese: I use a combination of mozzarella and cheddar cheese, but you can substitute any melty cheese you prefer.
How to make this recipe?
Follow these easy steps to make crispy chicken box patties at home.
- Place the chicken pieces on a plate and marinate them with the seasoning mix of garlic, chili flakes, black pepper, crushed bouillon cube, oregano, cornflour, and lemon juice. Let it marinate for a few minutes.
- Heat butter in a pan and cook the marinated chicken pieces until fully cooked through and lightly golden on both sides. Remove from the pan and shred once cool enough to handle.
- In the same pan, add a little more butter if needed and fry the chopped onion, corn, and bell pepper until slightly softened.
- Add the shredded chicken back into the pan along with the ketchup, mayonnaise, and chili garlic sauce. Mix everything well so the filling is evenly coated.
- Add the shredded cheese to the chicken mixture and mix until well combined and slightly melted into the filling.
- Place one samosa wrapper down vertically, then lay a second wrapper horizontally right across the middle to form a plus sign (
+) shape. Place a spoonful of the chicken filling in the center of the sheet. - Fold the sheet over the filling from all sides to form a neat square packet, pressing the edges firmly to seal with the flour paste. (see video)
- Heat oil in a pan over medium heat and fry the patties until golden brown and crispy on all sides. Drain on paper towels and serve warm.
Expert Tips
Tender chicken: Use meat of smaller size bird which is tender. Chicken turns out tender and juicy by grilling.
Dry filling: Keep the filling as dry as possible. A wet filling will make the box patties turn soggy after frying.
Sauces: Peri-peri sauce can be used instead of lemon juice for a different, spicier flavor.
Cheese: You can add cream cheese in the filling for an extra creamy, rich flavor
Variation
- Bread crumb coating: For an extra crispy version, dip the assembled raw patties in egg wash and roll them in breadcrumbs. It's an extra step, but it makes a big difference in crunch. Fry until golden and crispy. You can also freeze breadcrumb-coated box patties.
- Ensure to add extra loaded filling for breadcrumb version, so the box patty has a balanced filling-to-coating ratio.
Filling Variations
Box patties are essentially an innovative, fun-shaped twist on the traditional samosa, which makes them perfect for experimenting with fusion fillings.
Malai boti: Smoked malai boti or chicken boti chunks mixed with cheese make a rich, delicious filling with a smoky, creamy flavor.
Bihari boti: Shredded Bihari boti tossed with onion and cilantro is another great option, bringing a tangy, spiced flavor to the patties.
Buffalo chicken: Use the same buffalo chicken filling from my chicken quesadillas for a spicy, tangy twist.
BBQ chicken: Swap in the BBQ chicken filling from my BBQ chicken quesadillas for a smoky, sweet take on box patties.
White sauce chicken: A creamy, white sauce-based filling like the one used in my chicken bread also works beautifully here.
Freezing
These box patties are perfect for freezing and frying fresh whenever you want a quick snack.
Arrange the uncooked patties in a single layer on a tray lined with parchment paper, making sure they are not touching each other.
Freeze the tray for about two hours, or until the patties are firm. Once frozen solid, transfer them to a freezer-safe bag or container. I also prefer adding plastic sheets in between if stacking in a container. They will keep well in the freezer for up to two months.
When ready to eat, fry the frozen patties directly from the freezer over medium-low heat, giving them a few extra minutes to cook through completely then increase the heat so they turn golden and crispy.
FAQs
Yes, this recipe is a great way to use up leftover roasted or boiled chicken. Simply shred it and then season with spices used for marination. Then stir the sredded chicken and add the veggies to make the filling.
This usually happens if the edges were not sealed well enough with the flour paste, or if the filling is soggy. Press the edges firmly while folding, coat with egg wash and breadcrumbs if needed.
Hungry for more cheesy recipes? Try these!
- Chicken Pasta (with White Sauce)
- Paneer Reshmi Chicken Handi Recipe
- Chicken And Spinach Lasagna
- Bread Lasagna Pie Recipe
If you like this chicken box patties 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.
📖 Recipe
Chicken Box Patties
Ingredients
Chicken Filling
- 500 g boneless chicken, preferably thigh
- 1 teaspoon minced garlic
- 1 teaspoon red chili flakes
- ¼ teaspoon pepper
- ½ chicken bullion cube
- ½ teaspoon oregano powder/
- 1 tablespoons lemon juice or vinegar
- 2 tablespoon butter
- ¾ cup onion
- ¾ cup capsicum
- ½ cup corn
- 2 tablespoon Jalapeno , optional
- 2 tablespoon olives, optional
- ¼ cup ketchup
- 2 tablespoons mayonaise
- 2 tablespoon chili garlic sauce
- 1 cup shredded cheese, I used half cheddar and half mozzarella.
For assembly
- 3 tablespoons wheat flour , mixed with water to make thick paste.
- 32 samosa patties, to fold
- Oil to fry
Instructions
- Marinate chicken pieces with minced garlic, red chili flakes, black pepper, crushed bouillon cube, oregano powder, cornflour, and lemon juice.
- Cook the marinated chicken in butter until golden and fully cooked. Shred once cooled.
- Fry onion, bell pepper, corn and jalapeno and olives (optional) in the same pan until softened. (Add more butter if needed.)
- Add shredded chicken, ketchup, mayonnaise, and chili garlic sauce in the veggie mixture and mix well.
- Stir in the shredded cheese until combined with the filling.
- Place one samosa wrapper down vertically, then lay a second wrapper horizontally right across the middle to form a plus sign (+) shape. Place a spoonful of the chicken filling in the center of the sheet.
- To fold the box patties, brush a little flour paste on the bottom of the strip and fold it up over the filling, then brush the top and fold it down to cover, brush the sides and fold the right side in followed by the left side over it to close into a square, and press all around the edges with your fingers to seal it shut.
- Fry in hot oil over medium heat until golden brown and crispy on all sides. Drain and serve warm.
Notes
- Freeze assembled, but do not fry the patties. Freeze on a tray until firm, then transfer to a freezer bag for up to two months. Fry directly from frozen, adding a few extra minutes of cook time.
- These patties pair well with ketchup, chili garlic sauce, or a side of mint chutney.
- Grill the chicken instead of boiling for a more tender, flavorful filling.
- Keep the filling dry, or the patties will turn soggy after frying.
- Swap lemon juice for peri peri sauce for a spicier kick.
- Add a bit of cream cheese along with the mozzarella for a creamier filling.
- Dip assembled patties in egg wash and roll in bread crumbs before frying for extra crunch.
- Add a little more filling for this version so the patty doesn't feel dry.
- Use smoked malai boti or chicken boti with cheese for a smoky twist.
- Try shredded Bihari boti with onion and cilantro.
- You can also use buffalo chicken, BBQ chicken, or a white sauce-based filling for the box patties.
- Add olives and jalapeños for a pizza-inspired flavor.
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