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Tandoori Chicken Samosas

Tandoori Chicken Samosas

Learn how to make flavorful tandoori chicken samosas from scratch. Perfect as an appetizer or party food. Try them now!

Ingredients
    For the Pastry:
  • 250 plain 250g/9oz flour, plus extra for dusting
  • 1 tsp salt
  • 2 tsp vegetable oil
  • 1 free-range egg, separated
  • 135 oz 135ml/4¾fl warm water
    • For the Filling:
  • 1 tbsp ready-made tandoori curry paste
  • 1 tbsp yoghurt
  • 2 skinless chicken breasts
  • 2 potatoes, peeled
  • 2 tbsp vegetable oil
  • 1 small onion, peeled, finely chopped
  • ½ tsp ground turmeric
  • 2 tsp garam masala
  • 1 tsp black mustard seeds
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 4 cloves garlic, crushed
  • 1 green chilli, finely chopped
  • 10 curry leaves, finely chopped
  • 75 frozen 75g/2½oz peas
  • 1 tsp lemon juice
  • 1 handful fresh coriander leaves, chopped
  • Vegetable oil, for deep frying
    • To Serve:
  • Chutney (optional)
  • Raita (optional)
Instructions
    Prepare the Pastry:
  1. 1
    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.
    2. Prepare the Filling:
  2. 2
    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.
  3. 3
    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.
  4. 4
    Fold in chopped chicken, lemon juice, and coriander. Check seasoning and set aside to cool.
    5. Assemble the Samosas:
  5. 5
    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.
    6. Cook the Samosas:
  6. 6
    Heat vegetable oil in a pan. Fry samosas in batches for 4-5 minutes until golden-brown. Drain on kitchen paper.
Note
  1. 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.

 

  1. 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.

 

  1. 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.

 

  1. 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.
Read it online: https://eatngohub.com/recipe/tandoori-chicken-samosa-recipe/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.