Spicy Chicken Samosas

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Spicy Chicken Samosas pinit

Learn how to make delicious spicy chicken samosas at home with this step-by-step recipe. Filled with flavorful minced chicken and spices, and wrapped in crispy filo pastry, these samosas are perfect for snacking or entertaining. Follow our tips for handling filo pastry and frying techniques to achieve crispy perfection every time

Spicy Chicken Samosas

Spicy Chicken Samosas are a delightful fusion of savory minced chicken, aromatic spices, and crispy filo pastry. Perfectly seasoned and fried to golden perfection, these handheld delights are bursting with flavor, making them an irresistible snack or appetizer for any occasion

Spicy Chicken Samosas
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Ingredients

Instructions

  1. Heat vegetable oil in a large, non-stick frying pan over medium heat. Add chopped onion and fry for 7–8 minutes until softened. Add chopped chillies, ginger, and garlic. Fry for 1 minute more, then stir in tomato purée. Add chicken mince and spices, fry for another 3 minutes, breaking up the meat and coating it evenly in the spices.

  1. Lower the heat, add vinegar and sugar, then season with salt. Continue cooking for 2 minutes. Turn off the heat and stir through chopped coriander. Set aside to cool completely.

  1. Mix flour with 2 tablespoons water in a small bowl to make a paste for sealing the samosas.

  1. Unroll a single filo sheet over a flat surface. Cut the pastry into two long strips, each 10cm/4in wide. Scoop a heaped teaspoon of the chicken mixture onto the right-hand corner of the filo and mold into a triangle shape. Fold diagonally to the left, enclosing the filling and forming a triangle. Keep folding until you reach the end of the strip. Seal the end of the samosa with the flour paste. Repeat with remaining filling and pastry to make 14 samosas.

  1. Fill a large, deep, heavy-bottomed saucepan two-thirds full with oil and heat. Lower the samosas into the hot oil in batches, frying for 1–2 minutes until crispy and golden brown all over. Drain on paper-lined plate while you cook the rest.

  1. Serve warm with a cup of chai.

Note

  1. Filo Pastry Handling: Filo pastry can dry out quickly, so it's essential to work efficiently and keep the unused sheets covered with a damp towel while assembling the samosas.
  2. Frying Technique: Fry the samosas in hot oil to ensure they become crispy and golden brown. Avoid overcrowding the pan, which can lower the oil temperature and make the samosas greasy.
  3. Customization: Adjust the spiciness level according to your taste preferences by increasing or decreasing the amount of green chillies and Kashmiri chilli powder.
  4. Sealing Technique: Ensure the samosas are sealed tightly with the flour paste to prevent the filling from leaking during frying. Press the edges firmly to secure them.
Keywords: spicy chicken samosa recipe, homemade chicken samosa, easy chicken samosa recipe, chicken samosa filling recipe, vegetarian samosa recipe

Frequently Asked Questions

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Can I use pre-cooked chicken instead of chicken mince?

Yes, you can use pre-cooked chicken instead of chicken mince. Simply shred or finely chop the cooked chicken and add it to the spice mixture as instructed in the recipe.

Can I make the samosas ahead of time and reheat them later?

While samosas are best enjoyed fresh and crispy, you can make them ahead of time and reheat them in a preheated oven at 180°C (350°F) for about 10-12 minutes, or until heated through and crispy.

Can I bake the samosas instead of frying them?

Yes, you can bake the samosas for a healthier alternative. Preheat the oven to 200°C (400°F) and place the filled samosas on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until golden brown and crispy.

Can I freeze the assembled samosas before frying?

Yes, you can freeze the assembled but uncooked samosas for later use. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container. Fry them directly from frozen, adding a few extra minutes to the frying time.

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