Irresistibly Spiced Chicken Samosas That You'll Crave Forever
These Chicken Samosas are savory pastries filled with a spiced chicken mixture, evoking warmth and flavor from Indian street markets.
Equipment
- Pan
- Deep Fryer
- Mixing bowl
Ingredients
For the Filling
- 1 lb Boneless, Skinless Chicken Thighs Can substitute with ground chicken or a mix of vegetables
- 1 medium Onion Finely chopped, shallots can be used for a milder flavor
- 2 cloves Garlic Freshly minced, garlic powder can be used if fresh is unavailable
- 1 inch Ginger Grated, ground ginger can be used as an alternative
- 1/4 cup Cilantro Fresh, parsley can be a substitute
- 1 tbsp Spices (Cumin, Coriander, Garam Masala) Essential for authentic flavor, can use curry powder as an alternative
For the Wrapping
- 12 pieces Wonton Wrappers Homemade dough can replace store-bought
For Frying
- 2 cups Oil for Frying Vegetable oil recommended; can use canola oil as a substitute
Instructions
How to Make Chicken Samosas
- Heat a tablespoon of oil in a pan over medium heat. Sauté the finely chopped onion until soft and translucent, then add freshly minced garlic and grated ginger, cooking until fragrant.
- Add diced boneless, skinless chicken thighs to the pan. Season generously with salt, pepper, and a mix of cumin, coriander, and garam masala. Cook until the chicken is no longer pink, about 8-10 minutes.
- Stir in the chopped cilantro, mixing well to incorporate. Allow the filling to cool before assembling the samosas to avoid burns.
- Take a wonton wrapper and place a small amount of the filling in the center. Moisten the edges with water, fold the wrapper into a triangle, and seal tightly.
- Heat oil in a deep pan to 350°F (175°C). Fry the assembled samosas for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Allow the samosas to drain on paper towels, then serve warm with chutney or a yogurt sauce for dipping.
Notes
Optional: Garnish with extra cilantro before serving for a fresh touch.