Chicken samosa is a yummy iftar snack crispy outside and mouthwatering chicken filling inside. The delicious chicken samosa recipe along with homemade samosa sheets step-by-step procedure with detailed video recipe.
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For making a crispy chicken samosa, here I have shared many tips with 3-way samosa folding techniques. This is one of my favourite recipes that fulfils the snack. Follow the steps for the perfect chicken samosa with homemade sheets full video recipe.
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Chicken samosa in easy steps. The first step is to make chicken filling, the second step is to knead the dough, roll, fry and make the samosa sheets, the third step is to fold the samosa and finally, deep fry the samosa.
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Tips for the perfect chicken samosa recipe:
- After cooking, dry completely and then shredded the chicken pieces.
- The veggies should be crunchy, do not over-fry them.
- Take the first puri spread the oil, sprinkle flour and then place the second puri.
- Just fry the chapati for a minute on both sides over low flame.
- Carefully separate the sheets without breaking them.
- Can refrigerate the sheets/patties in an air-tight container and can store for more than a week.
- Carefully Press corners while folding the samosa and dip into the flour mixture if there are any gaps in the corners.
- Always fry samosa in medium to low flame until it turns golden and crisp.
- If the flame is high, the colour of the samosa changes but it will not fry and will not turn crisp.
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Chicken samosa recipe video:
Chicken samosa recipe card:
Chicken samosa is an yummy iftar snack, crispy outside and mouthwatering chicken filling inside. The delicious chicken samosa recipe along with homemade samosa sheets.
- Boneless chicken – 200 g
- Turmeric powder – 3 pinches
- Salt – 1 teaspoon(as required)
- Ginger and garlic paste – 1 tablespoon
- Oil – 1 tablespoon
- Water – 1/2 cup
- Butter – 1/4 cup
- Chopped carrot – 1/2 cup
- Green peas – 1/4 cup
- Chopped onions -1/4 cup
- Chopped coriander leaves – 1/4 cup
- Garam masala powder – 1/2 teaspoon
- Red chilli powder – 1/2 teaspoon
- Pepper powder – 1/2 teaspoon
- Lemon juice – 1 tablespoon
- Plain flour(maida) – 3 cups(+2 tablespoon for dusting)
- Salt – 1/2 teaspoon
- Oil – 2 tablespoon
- Plain flour paste – 1 tablespoon
- Oil – 1 cup
- Curry leaves – 1 spring
- Green chillies – 6
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Take a pan and add 200 g of boneless chicken, 3 pinches of turmeric powder, 1/2 teaspoon of salt, and 1 tablespoon of ginger and garlic paste.
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Also, add 1 tablespoon of oil and 1/2 cup of water and mix well.
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Stir occasionally and cook until the water gets evaporated.
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Dry completely and switch off the fire.
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Let it cool, now shredded the chicken pieces and take them to a plate.
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Set aside and let’s move to the next process.
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Heat a pan over a medium flame and add 1/4 cup of butter.
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Add 1/2 cup of carrot and 1/4 cup of green peas.
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Fry for a minute over medium to high flame.
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The veggies should be crunchy, do not over-fry them.
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Add shredded chicken stir & fry for a minute.
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Add 1/4 cup of chopped onions and 1/4 cup of coriander leaves mix well.
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Add 1/2 teaspoon garam masala powder, 1/2 teaspoon of salt, 1/2 teaspoon red chilli powder and1/2 teaspoon pepper powder.
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Stir and fry for a minute.
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Finally, add 1 tablespoon of lemon juice and mix well.
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Switch off the fire and let it cool and set it aside.
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Take a bowl and add 3 cups of plain flour, 1/2 teaspoon salt and 1 tablespoon of oil mix well.
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Pour little by little water and make a smooth puri dough.
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Knead the dough, cover and rest for 10 minutes.
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Divide the dough into puri size balls.
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Take one dough ball, sprinkle flour and roll as puri.
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Similarly, roll the rest of the puris.
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Take the first puri spread the oil, sprinkle flour and then place the second puri.
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Repeat the same process and layer 5 of the puris.
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Sprinkle flour on the last 6th puri and roll as thin chapati.
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Heat the Tawa and place the chapati.
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Just fry a minute on both sides over low flame.
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Take it to a plate. Carefully separate the sheets without breaking them.
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We can make 3 chapatis for this dough.
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Cut the edges of the sheets.
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Homemade samosa sheets /patties are ready to use or Can refrigerate in an air-tight container and can store for more than a week.
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Apply plain flour paste fold, press and seal it one side.
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Take the sheets into the fist a cone shape appears then stuff a spoon of chicken filling.
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Apply maida mixture and carefully seal it.
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Press corners, and dip into the flour mixture if there are any gaps in corners.
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Let it dry for 5 minutes.
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Heat oil over a medium flame. Drop the samosa in batches.
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Flip and fry on both sides until it turns golden and crisp.
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Remove it from the oil. Take into a serving plate or tissue.
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Similarly, fry the rest of the samosa.
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Fry 1 spring of curry leaves and 6 green chillies.
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Crispy chicken samosa is ready, enjoy with fried curry leaves and green chillies.
Step-by-step procedure for chicken samosa recipe:
Chicken filling:
Boiling:
Take a pan and add 200 g of boneless chicken, 3 pinches of turmeric powder, 1/2 teaspoon of salt, and 1 tablespoon of ginger and garlic paste.
Also, add 1 tablespoon of oil and 1/2 cup of water and mix well.
Stir occasionally and cook until the water gets evaporated.
Dry completely and switch off the fire.
Let it cool, now shredded the chicken pieces and take them to a plate.
Set aside and let’s move to the next process.
Frying:
Heat a pan over a medium flame and add 1/4 cup of butter.
Add 1/2 cup of carrot and 1/4 cup of green peas.
Fry for a minute over medium to high flame.
The veggies should be crunchy, do not over-fry them.
Add shredded chicken stir & fry for a minute.
Add 1/4 cup of chopped onions and 1/4 cup of coriander leaves mix well.
Add 1/2 teaspoon garam masala powder, 1/2 teaspoon of salt, 1/2 teaspoon red chilli powder and1/2 teaspoon pepper powder.
Stir and fry for a minute.
Finally, add 1 tablespoon of lemon juice and mix well.
Switch off the fire and let it cool and set it aside.
Homemade samosa sheets/samosa Patti:
Making dough:
Take a bowl and add 3 cups of plain flour, 1/2 teaspoon salt and 1 tablespoon of oil mix well.
Pour little by little water and make a smooth puri dough.
Knead the dough, cover and rest for 10 minutes.
Divide the dough into puri size balls.
Rolling:
Take one dough ball, sprinkle flour and roll as puri.
similarly, roll the rest of the puris.
Take the first puri spread the oil, sprinkle flour and then place the second puri.
Repeat the same process and layer 5 of the puris.
Sprinkle flour for the last 6th puri and roll as thin chapati.
Frying:
Heat the Tawa and place the chapati.
Just fry a minute on both sides over low flame.
Separating the sheets:
Take it to a plate. Carefully separate the sheets without breaking them.
We can make 3 chapatis for this dough.
Cut the edges of the sheets.
Homemade samosa sheets /patties are ready to use or Can be refrigerated in an air-tight container and can store for more than a week.
Samosa folding:
Apply flour fold, press and seal it on one side.
Take the sheets into the fist a cone shape appears then stuff a spoon of chicken filling.
Apply maida mixture and carefully seal it.
Press corners, and dip into the flour mixture if there are any gaps in corners.
Let it dry for 5 minutes.
Deep frying samosa:
Heat oil over medium flame. Drop the samosa’s in batches.
Fry over a medium flame and flip on another side.
Fry on both sides until it turns golden and crisp.
Always fry samosa in medium to low flame. If the flame is high the colour of the samosa changes but it will not fry and will not turn crisp.
When the samosa turns crisp then remove it from the oil.
Take into a serving plate or tissue.
Similarly, fry the rest of the samosa.
Fry 1 spring of curry leaves and 6 green chillies.
Crispy chicken samosa is ready, enjoy with fried curry leaves and green chillies.
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