A crispy, golden chicken samosa filled with flavorful spiced stuffing is a perfect appetizer to satisfy your hunger. With store-bought spring roll wrappers, you can actually make these in just 40 minutes.
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?
- You can make the filling in just a few minutes and the samosa-making process is so much fun, once you get the hang of it.
- You don’t need to make the dough, just use samosa patti or spring roll wrappers.
- The chicken filling has just a few ingredients and is freezer friendly.
- Chicken samosa gets ready in a breeze and the taste is so good.
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!
- Melt butter in a pan and add ground chicken, ginger, garlic, chili, and all spices. Keep stirring and break lumps if any. Continue to cook until ground chicken is thoroughly cooked.
- Increase the heat and allow excess water to evaporate. Stir continuously until the chicken becomes completely dry.
- Turn off the heat and then add onion. Stir for a few seconds to cool keema a bit then add cilantro and mix well. When the chicken filling is ready, set it aside to cool.
- Prepare flour slurry by mixing water and flour until smooth. This will work as glue to stick the samosa end.
- Start by folding one corner of the samosa patti inward and then folding in again while overlapping to make a triangular pocket that resembles the cone shape.
- Now add filling in the cone with the filling and then smear glue on the edges.
- Fold the ends to close the pocket. The video is helpful here.
- Always add samosa to room temperature oil. Then let the oil in the frying pan heat up entirely and deep fry on medium heat for 3-4 minutes until golden and crispy. Transfer the samosa to a paper towel and let the oil drain, before serving.
- Serve hot chicken samosa with imli chutney or spicy green chutney.
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.
Air fryer instructions: Spray or brush oil generously over the samosa on all sides. Air fry for 6-8 minutes at 180c/360f until golden brown. Consider shaking halfway and flipping sides for even cooking.
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.
FAQ
The onion shrinks after cooking so even a lot of onion will feel less after frying. Onions allow a nice subtly sweet taste and crunch in the samosa.
To make mini samosa, you'll need to cut a regular samosa patti into four equal parts. 1 length-wise cut and another width-wise.
Always add samosa in room temperature oil. Fry it on medium heat until golden. This will make the coating crispy and delicious.
Sometimes samosa wrappers are very thin and translucent. Then divide the wrapper in half and add a half wrapper as a patch in the samosa. Basically, you will use 1 and a half wrappers in each samosa to compensate for the thickness. A thicker fold means a crunchier and fuller bite.
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📖 Recipe
Chicken Samosa
Ingredients
Cook Chicken
- 450 gram ground chicken
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- 2 tablespoon lemon juice
- 1 tablespoon green chilli paste or adjust to taste
- 2 tablespoons oil or butter
- ½-1 teaspoon red chilli flakes
- ½ teaspoon black pepper
- ½ teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
Assemble
- ½ cup cilantro
- 2 cup finely chopped onion, water squeezed and discarded
- 1 tablespoons chopped green chillies, skip for less spicy
- 16 Samosa Patti
- 2 tablespoons wheat flour, or all purpose flour
- Oil, to fry
Instructions
- Melt butter in a pan and add ground chicken, ginger, garlic, chili, and all spices. Keep stirring and break lumps if any. Continue to cook until ground chicken is thoroughly cooked.
- Increase the heat and allow excess water to evaporate. Stir continuously until the chicken becomes completely dry.
- Turn off the heat and then add onion. Stir for a few seconds to cool keema a bit then add cilantro and mix well. The chicken filling is ready, set it aside to cool.
- Prepare flour slurry by mixing water and flour until smooth. This will work as glue to stick samosa end.
- Start by folding one corner of samosa patti inward and then folding in again while overlapping to make a triangular pocket.
- Now add filling in the pocket and then smear glue on the edges.
- Fold the ends to close the pocket. The video is helpful here.
- Always add samosa to room temperature oil. Then let the oil heat up completely and fry on medium heat for 3-4 minutes until golden and crispy.
- Serve hot chicken samosa with imli chutney or spicy green chutney.
Notes
- Ground Chicken: Switch ground chicken with boneless chicken cubes. Shred it after cooking. Similarly, you can use bone-in chicken and shred it later.
- 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 or Chinese stores or even online. If you have filo pastry in hand, you can use that too.
- Cilantro: You can add green onion instead of cilantro.Â
- Add paneer or cheese to the filling to make it cheesy.
- Air fryer instructions: Spray or brush oil generously over samosa on all sides. Air fry for 6-8 minutes at 180c/360f until golden brown. Consider shaking half way and flipping sides for even cooking. If using frozen samosa allow extra time to thaw in air fryer.
- Freezer instructions:Â These samosa are freezer friendly. Just defrost 30 minutes before frying and add samosa to cold oil and heat both oil and samosa together. This will allow samosa plenty of time to cook and make sure the interior is throughly heated.
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