Feb 14, 2019, Updated Jul 22, 2024 My Indian husband says these chicken samosas are better than any restaurant. And guess what? The recipe is so easy that the freelance videographer I hired made them perfectly on her first try—and also said they’re better than a restaurant’s! 😎 Super delicious served with a steaming hot of Authentic Indian Chai.
Here’s What You Need
Let’s break down the ingredients you’ll need for this chicken samosa recipe. Each ingredient plays a crucial role in creating these tasty bites.
Make Ahead and Storage
Here are some tips on how to make ahead and store your chicken samosas:
All-purpose flour: Known as maida in India. Salt Vegetable oil: Adds moisture and helps with the dough’s texture. Water
Chicken Samosa Filling Ingredients:
Onion Ginger Garlic Salt Minced chicken: Ground chicken breast or thigh. Ground cumin seeds Coriander Powder Chili powder Garam masala: A blend of spices that provides rich flavor. You can swap in curry powder. Frozen green peas Green chillies (optional): For extra heat and flavor. I often add minced fresh cilantro as well.
Vegetarian: Try my super-popular potato samosa recipe. Gluten-Free: Use a gluten-free flour blend for the samosa dough. Different Protein: Try using ground turkey, or make my beef samosas.
The samosa filling is so yummy that I sometimes make it on its own just to eat with butter naan for dinner. I even stuff it into puff pastry for shortcut samosa puffs over the holidays.
Mixing bowl: For preparing the dough. Rolling pin: To roll out the dough. Frying pan: You’ll need a large skillet for cooking the filling. Pastry brush: To apply oil or water on the dough edges. Deep fryer or pot: For frying the samosas to golden perfection.
Flatten the balls then slice the oblong rounds down the middle to make half-moons. Take one half in your hand, brush some water on the edges, and fold the edges in to form an open cone. Add some filling to the cone and then seal the edges.
2. Make The Chicken Samosa Filling
The filling is a tasty mixture of sautéed onions, ginger, garlic and spices along with minced chicken. You will have to exercise 100% willpower to shovel it into the samosa dough and not directly into your mouth.
3. Fry The Samosas
WAIT! Don’t run away. Deep frying is not scary.
Prepare ahead: Make the filling and dough a day in advance. Store them separately in the fridge. Freeze uncooked samosas: Arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag. Reheat leftovers: Use an oven or air fryer to maintain crispiness. Avoid microwaving to keep them crunchy.
About These Chicken Samosas
This chicken samosa recipe is adapted from Kankana Saxena’s recipe for Chicken Shingara from her BEAUTIFUL book, Taste of Eastern India. You can also enjoy them with a simple salad for a light meal. Shingara is to Kolkata what samosa is to the rest of India. I tweak her recipes for my pantry (I don’t usually have mustard oil or nigella seeds), and still they always turn out delicious.
Lamb Vindaloo or Pork Vindaloo Curry Adarsh’s Chicken 65 Saag Paneer Curry The recipe for chicken korma that Adarsh says is the best I’ve ever made Amma’s delicious recipe for Masoor Dal This delicious Butter Paneer Masala recipe This Butter Chicken Sauce is incredible Madras Lentils are one of my fav vegetarian comfort food dinners. Malai Kofta
