Chicken Samosa

Filed under Chicken, Non-Vegetarian
3.5, 4 reviews

Advance Vishu and Easter wishes...

Recipe Details  
3.5, 4 reviews

Posted by
Posted on 14, May 2015
Serving 10-20 people
Ready in 50-60 minutes
Post Views 2.4 K views
Post Rating 3.50 out of 5 , from 4 reviews
Click here to view the recipe in Malayalam - Opens new tab.

For filling:

  • Boneless Chicken - 250 Gms
  • Onion - 2 Nos, medium sized, finely chopped
  • Finely Chopped Ginger - ¾ Tablespoon
  • Finely chopped Garlic - 1 Tablespoon
  • Finely chopped Green chilies - 2-3 Nos
  • Finely chopped Curry leaves - 1 sprig
  • Turmeric powder – ½ Teaspoon, divided
  • Coriander powder – ½ Teaspoon
  • Kashmiri chilli powder - 1 Teaspoon, divided
  • Garam Masala - ½ Teaspoon
  • Black pepper powder – ¼ Teaspoon
  • Fennel powder - ¼ Teaspoon
  • Coconut Oil- 2 Tablespoon
  • Salt to taste
  • Water to cook chicken
  • Oil for frying

For Samosa wrapper dough:

  • Wheat flour/Atta - 1 ½ cup
  • All purpose flour - ½ cup
  • Salt - ½ Teaspoon
  • Coconut oil - 2 Teaspoon
  • Water as needed
Click here for more photos

Initial Preparation:

  1. Clean and cut the chicken into small pieces. Wash thoroughly and drain.
  2. In a pressure cooker, add the chicken, ¼ teaspoon of turmeric powder, ½ teaspoon of Kashmiri chilly powder, ½ teaspoon salt, required amount of water; Mix well and cook until the chicken is done.
  3. Once the chicken is done, drain well and allow to cool; Once cooled, nicely mince the chicken and set aside(refer notes).
  4. Now its time to make the samosa wrapper dough; In a large bowl, add the ingredients for 'samosa wrapper dough',knead well and make a soft pliable dough; Set aside for at-least 15 minutes.

Masala Preparation:

  1. Heat 2 tablespoon coconut oil in a kadai or pan, add the chopped onion and sauté until it starts to brown lightly.
  2. Now add the chopped ginger, garlic, green chillies, curry leaves, salt and sauté till the raw smell disappears.
  3. Then lower the flame and add ¼ teaspoon of turmeric powder, ½ teaspoon of Kashmiri chilly powder, Coriander powder, Garam Masala, Black pepper powder, Fennel powder and fry for few seconds.
  4. Then add the minced chicken; Mix well and fry for another 2 minutes.
  5. Check for salt at this stage, add if required and mix well. Allow to cool.

Making & Filling Samosa:

  1. Divide the dough into medium lemon sized balls.
  2. Roll each ball with a rolling pin into a circular shape(approx about 7-8 inch in diameter). Then cut it into four equal quarters(refer picture #2).
  3. Take one quarter and make a cone; seal the edges(refer pictures #3, #4).
  4. Now fill with 1 or 1 ½ tablespoon of chicken masala filling. Then cover the flap and seal completely(refer pictures #5, #6).
  5. Make the rest of the samosas the same way and set aside.

Frying Samosas:

  1. In a deep frying pan, heat oil for frying( approx 1 ½ cup). When it is hot, reduce the heat to medium.
  2. Deep fry 3-4 samosas at a time until golden brown on both sides; Don't forget to flip to both sides regularly. Drain and serve hot.


  • For mincing, shred the cooked chicken using your hands.
  • If you are using chutney/small jar of mixie/food processor; Put the chicken in the jar and rotate it once or two in pulse mode. Please make sure that, it doesn't turn into a chicken paste :)

Yield : Makes about 20-24 samosas

3.5, 4 reviews

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