Name: Tandoori Chicken Samosas
Ingredients: 250 250g/9oz flour, plus extra for dusting; 1 teaspoon salt; 2 teaspoons vegetable oil; 1 egg, separated; 135 ounces 135ml/4¾fl warm water; 1 tablespoon ready-made tandoori curry paste; 1 tablespoon yoghurt; 2 chicken breasts; 2 peeled; 2 tablespoons vegetable oil; 1 onion, peeled, finely chopped; ½ tsp ground turmeric; 2 teaspoons garam masala; 1 teaspoon black mustard seeds; 1 teaspoon salt; ½ tsp freshly ground black pepper; 4 garlic, crushed; 1 chilli, finely chopped; 10 leaves, finely chopped; 75 75g/2½oz peas; 1 teaspoon lemon juice; 1 fresh coriander leaves, chopped; Vegetable oil, for deep frying; Chutney; Raita

Instructions

Prepare the Pastry:

In a bowl, mix flour and salt. Add oil and egg yolk, and mix until it resembles breadcrumbs. Gradually add warm water until a smooth dough forms. Roll into a ball, cover with cling film, and chill in the fridge.

Prepare the Filling:

Mix tandoori paste and yoghurt in a bowl. Add chicken breasts and marinate in the fridge for 1 hour. Roast chicken in preheated oven at 180C/360F/Gas 4 for 20 minutes. Cool and chop into small cubes. Boil potatoes until tender, then chop finely.
Heat vegetable oil in a pan and fry onion until softened. Add turmeric, garam masala, mustard seeds, salt, and pepper. Cook for a minute. Add garlic, chilli, and curry leaves. Cook for 2-3 minutes. Add potatoes and mix. Cook for 10 minutes. Stir in peas and cook until tender.
Fold in chopped chicken, lemon juice, and coriander. Check seasoning and set aside to cool.

Assemble the Samosas:

Roll out pastry on a floured surface to 3mm thickness. Cut into 15cm/6in rounds. Cut each round in half. Wrap each semicircle into a cone, sealing edges with egg white. Fill each cone with filling and seal open ends. Repeat with remaining pastry and filling.

Cook the Samosas:

Heat vegetable oil in a pan. Fry samosas in batches for 4-5 minutes until golden-brown. Drain on kitchen paper.

Note

Marination Time: Marinating the chicken in tandoori paste and yogurt infuses it with flavor. Ensure to allow enough time for marination to enhance the taste of the filling.

Pastry Thickness: Rolling out the pastry to a thickness of 3mm ensures a balance between a crispy exterior and a well-cooked interior of the samosas.

Filling Consistency: Ensure that the filling is cooled completely before assembling the samosas. A hot filling can make the pastry soggy and difficult to work with.

Deep Frying Temperature: Maintain the oil temperature around 180°C (350°F) for frying the samosas. Frying at the correct temperature ensures they cook evenly and become crispy without absorbing excess oil.

Tandoori Chicken Samosas