Chicken samosas Recipe

Chicken samosas Recipe
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Chicken samosas is a very popular recipe. Learn how to make/prepare Chicken samosas by following this easy recipe.
Chicken samosas Recipe
Preparation Time 50 Minutes
Cooking Time 10 Minutes
Difficulty Easy
Recipe Type Veg.
Serves 5
Calories Per Serving 380
  • 3 cup Flour (Maida)
  • 1/2 tsp Cooking Oil
  • Salt to taste
  • 3 tbsp Butter
  • 5 tbsp Water
  • 3 cup Boneless Chicken Pieces (cut into small pieces)
  • 2 tbsp Worcestershire Sauce
  • 1 Onion (chopped)
  • 1 tbsp Red Chili (powder)
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1/2 tsp Cumin Seeds
  • 1 tsp Chat Masala Powder
  • 1/2 tsp Gram Masala Powder
How to make Chicken samosas:
  • Mix the all-purpose flour and salt together in a bowl.
  • Add 3 tbsp oil to flour, add salt and mix it in well until the mixture turns soft [Set aside about 10 minutes].
  • Make a ball and rub the ball with about 1/2 tsp oil and slip it into a plastic bag [Set aside 20-25 minutes].
  • In a large bowl, add chicken boneless, ginger paste, garlic paste, cumin powder, chat masala powder, red chili powder, turmeric powder, salt, gram masala powder, coriander powder, and mix well.
  • Marinate in refrigerator for 30 minutes.
  • Heat oil in a pan; add chopped onion and sauté for 5 minutes on a low flame.
  • Add marinated chicken and cook until chicken is tender.
  • Kneed pastry dough again with hands and divide it into 10-12 balls [Keep all balls covered while you work on one at a time].
  • Roll each ball out into a 7 inch (18 cm) round. Cut it in half with a knife.
  • Pick up one half of the roll and from a cone out of it, making a 1/4 inch wide (5 mm) overlapping seam.
  • Glue the seam together with little water.
  • Fill the cone with about 2 table spoons of the chicken mixture.
  • Close the top of the cone by sticking the open edges together with a little water.
  • Again your seam should be about 1/4 inch (5 mm) wide.
  • Press the top seam down with the prongs of a fork or flute it with your finger [Repeat this prose for each ball].
  • Heat oil in a pan, and put in as many samosas as the pan will hold in a single layer.
  • Fry it slowly, by turning the samosas frequently until they are golden brown and crisp. Put each fried samosa on a paper towel to absorb any excess oil.
  • Now delicious chicken samosa is ready to serve.
Serve hot with mint chutney, Imli ki chutney, raitaa, and salad.