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Welcome to our blog, where we share our favorite Chicken Samosa Recipe with you! Today, we’re excited to share our delicious chicken samosa recipe. These savory pastries are the perfect appetizer or snack, and they’re sure to impress your guests. With a crispy, flaky crust and a flavorful filling, you won’t be able to resist them. So let’s get started and learn how to make these tasty treats!

It is evident from my previous posts that I greatly admire my mother’s cooking. She had a passion for preparing delicious meals for our family, and this particular recipe that I am sharing today was one of her best dishes. It has always been my favorite, although I have never been able to replicate the taste she achieved. I believe the secret ingredient was her motherly love.

We’ve included a video link to this Chicken Samosa Recipe to make things easier. We would appreciate it if you could show your support by giving us a star rating. If you have any questions or feedback, please get in touch with us at famousdishes4u@gmail.com.

How to make chicken samosa recipe at home?

Chicken Samosa Recipe

Today's special recipe is "Chicken Samosa" we are very familiar with Aloo or Potato Samosas but today we are making it with Chicken stuffing. The chicken is cooked and shredded into small pieces, then tossed with onions masala and stuffed inside the dough coating and fried until crispy brown.

5 from 2 votes

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Course: snacks, tea time snacks

Cuisine: Kerala Cuisine, South Indian

Keyword: CHICKEN RECIPE, Chicken Samosa, Chicken Samosa Recipe, Chicken samosa recipe in hindi, Chicken Starter recipes, exclusive chicken recipes, How to make Chicken Samosa, Irachi Pathiri, NON VEG RECIPES, Non veg Samosa, NON VEG STARTERS RECIPE, SOUTH INDIAN RECIPES, चिकन समोसा रेसिपी

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 210kcal

Author: Kavya Cherakulam

Cost: Rs 300

Equipment

Pressure Cooker
Fork
Kadhai for Frying

Mixing Bowl

Ingredients

For Dough

2 Cups Maida/All Purpose Flour
1/2 tsp Salt

Water
Oil

Chicken Stuffing

300 grams Boneless Chicken pieces

4-5 Nos Onions
1 tbsp Grated Ginger
1 tbsp Grated Garlic

3-4 Nos Green Chillies
Chopped Curry Leaves
1 tbsp Coriander Powder

1/2 tbsp Turmeric Powder
1/2 tbsp Garam Masala Powder
Salt as per taste

Oil for Cooking/Deep Frying

Instructions

Ingredients
First of all take a cooker and add chicken pieces, along with the chicken add green chillies turmeric powder, 1/2 tsp grated ginger and 1/2 tsp garlic and salt as per taste

Just add about 2 tbsp of water and cover the lid and let it whistle for 5-6 times or until cooked well
Chicken will release it own water so we are adding very little water to it
While the chicken is getting cooked lets knead the dough
Take a mixing bowl and add All Purpose flour and salt as per taste
Add water in portion knead the dough, Do not make a sticky dough knead a stiff dough (like we do for Puris)

Add around 1-2 tbsp of Oil and knead it again for 5 mins
Grease with some Oil and let it rest for 30 mins , Cover it with a lid or wet cloth
Check the chicken if its cooked
Open the cooker only once the whistles are completely gone

Chicken is cooked well, Keep it on a high flame and reduce all the water from the chicken
Now the chicken has absorbed all the water and ready for the shredding
Transfer the chicken to a plate and shred it using a fork , You may even grind it by pulsing 1-2 time.
We need to ensure its not grinded to a fine paste

The chicken is shredded well , Now lets start with the filling process
Take a Kadhai and add 1-2 tbsp of Oil and Add the onions and fry them on low-medium flame until the onions are pinkish and translucent
Add some salt and cook the onions on low flame, We just need to make them moist and translucent.

The onions are soft and pinkish
To the onions now add grated Ginger, Grated Garlic and green chillies slit in two and fry them until the raw smell is gone and it becomes aromatic
Also add some chopped curry leaves and fry them together
Now goes in the dry masalas, Coriander Powder, Garam Masala & Turmeric powder.
We are not using red chilly powder in this recipe
Fry them together until aromatic

Then add the shredded chicken and mix it well along with the masala
Finally add some freshly chopped coriander leaves and mix it together
Adding around 2 tbsp water to get some moisture in the filling

The chicken filling is ready now
Now take the dough and divide it to equal portions (lemon size balls)
Take each ball and roll it to puri shape, you can make use of Oil for ease of rolling the puri

Divide the Puri to two equal parts using a cutter or knife
Keep some chicken filling around 1.5 tbsp on one side and close it from other side as shown and Gently press from all sides
Do the same for the other piece and fold and press gently

Using a fork press from all corners
Heat enough Oil in a Kadhai for Deep Frying, Heat it on a high flame first once hot reduce the flame to lowest before adding the samosas
Samosa gets crispy very soon , so it wont take longer within 1-2 mins the samosa will change the color to golden brown

Turn it around after 45 secs to other sides and keep it on low flame
The Samosas are now ready and we can transfer them to a Tissue paper or paper towel to soak the excess oil
The hot chicken samosas are ready for your chai time!!