Recipes
Samosa Chicken Recipe
Prep Time | 15 minutes |
Cook Time | 25 minutes |
Servings |
people
MetricUS Imperial
|
Ingredients
For cooking chicken
- 2 chicken breasts chopped small
- 1½ tsp chili powder
- ⅛ tsp Turmeric powder
- 1 tsp garam masala
- 1 tsp fennel powder
- 2 tsp coriander powder
- ½ tsp ground pepper
- Salt to taste
While cooking
- 2 tbsp Oil
- 3 Onions, chopped small
- 1 tbsp ginger garlic paste
- 1-2 green chilies chopped
- ¼ cup Cilantro chopped
- Salt to taste
For making dough
- 2 cups maida or all purpose flour
- 2 pinches Salt
- Water enough to make a soft dough
Other ingredients
- 1 egg beaten (optional)
- all purpose flour or maida 1 tbsp mixed with 1½ tbsp water
- Oil to deep fry samosas
Ingredients
For cooking chicken
While cooking
For making dough
Other ingredients
|
|
Instructions
- In a saucepan, combine the chicken with all the above mentioned ingredients "for cooking chicken". Cook covered till the chicken has cooked well and turns light brown. Using a wooden spoon, slightly mash the cooked chicken. Keep aside.
- Heat a non-stick pan, add oil, let it turn hot.
- Add, onions chopped small, a few pinches of salt, saute till translucent.
- Add ginger-garlic paste and green chili, saute till onions turn brown in color.
- Add the cooked chicken to the onions, stir fry for a few minutes.
- Have a taste, add more salt or chili powder/ground pepper for spice if needed.
- Add cilantro, cook for a minute, remove the pan from the heat, keep aside.
- In a large bowl, combine flour, salt and add water little by little as you knead the dough. Add water till you get a soft and smooth dough. Knead for a few minutes.
- Make 8 balls out of the kneaded dough.
- Place one of the balls on a wooden board or a clean surface, sprinkle some flour over the dough, using a rolling pin roll the dough to a thin round shape. Repeat with other dough balls.
- Heat a non-stick pan over low heat, place the rolled dough onto the pan, slightly warm up the rolled dough for a few seconds, don't let it cook.
- This is not to cook the dough it's just to warm it up. Remove from the pan.
- Make a paste using 1 tbsp flour and with 1½ tbsp water.
- Using a knife, cut the warmed up rolled dough into 2 halves.
- Make a cone shape out of one of the halves, spread the flour paste along the edges of the cone and seal it.
- Add the chicken filling into the cone, don't over stuff it.
- To close the cone, spread the flour paste on the edges and glue it together.
- In a small bowl, beat an egg well.
- Using a pastry brush, spread the beaten egg over the unfried samosa dough. This is just optional.
- Heat enough oil to deep fry in a frying pan, place the stuffed dough into the oil. It should be submerged in the oil.
- Fry till the samosas turn golden brown in color.
- Transfer to a kitchen paper towel.
- Seve warm along with tomato ketchup or chili sauce.