How to Cook a Chicken Samosa
Of all the different kinds of Indian food, samosas are often the most recognizable to Westerners. They’re popular because they’re both delicious and fairly easy to make at home. These chicken samosas are light, flavorful and delicious – perfect for an appetizer or main course. Follow this step-by-step recipe to learn how to cook chicken samosas in your own kitchen!
Preparing The Filling
Chickens are mild in flavor, so it’s important to season them well. Our chicken samosas recipe is simple, but quite tasty. You’ll need: boneless chicken breasts, potatoes, onions, peas and green peppers. Dice your potatoes and start boiling them; you’ll want them soft but not mashed. While they boil, sauté your onions in some butter (or oil) until they become translucent and add your chicken breast with just enough water to cover it. Season with salt and pepper—and add any other spices you like.
Preparing the Dough
Chicken samosas are filled pastries. Though there is no precise standard for what exactly constitutes a chicken samosa, every recipe follows a similar preparation process: making dough, cutting it into triangles and then filling it with seasoned chicken. First you need to prepare your dough by combining flour and shortening or butter in warm water until it forms into a stiff but pliable dough. Be sure not to overmix! You'll want to handle the dough as little as possible while shaping your samosas so that they don't turn out tough or flaky.
Putting it all together
Now you have everything you need to make one of my most popular recipes: chicken samosas. A lot of love went into perfecting these, and I hope you enjoy them as much as I do. (The secret is keeping all your ingredients room temperature—it makes it so much easier.) To get started, here are five quick tips for making samosas
Baking the Chicken Samosas
Baking is fast and doesn’t add fat, so it makes sense to bake your samosas instead of frying them. For consistent results when baking, use frozen gyoza wrappers that are marked as being oven-safe (the packaging will typically say Fryable/Oven-Safe, or something similar). You'll also want to preheat your oven as soon as you start assembling your samosas. Since frozen wrappers cook quickly, an extra minute or two won't hurt anything.
How to Prepare the Perfect Chicken Samosa
If you love samosas but don’t know how to make them, don’t worry! This article will give you all the tips and tricks you need to prepare delicious chicken samosas for yourself and your friends or family. Follow along below to find out how to prepare chicken samosas at home!
Grinding
For chicken samosas, I like to grind my own meat. Pre-ground meat can often be of lower quality than what you can find in a butcher shop or local market. If you’re using ground chicken, turkey, or lamb, use your fingers to work it through a small-holed grinder plate until it resembles coarsely chopped bacon (called a mince). If you’re using whole chicken breasts, thighs, and drumsticks for ground chicken samosas (recommended), remove skin from meat and bones from breast before grinding. Store your mince in an airtight container in your freezer until ready to cook.
Filling and Rolling
Chicken samosas are popular Indian snacks. They can be fried or baked, and come with a variety of fillings. To prepare them, you’ll need samosa pastry shells and a filling. The pastry shells can be bought at many supermarkets or specialty food stores (usually found in Asian foods). You’ll also need marinade ingredients: ginger, garlic, garam masala, coriander powder, cumin powder and yogurt. Combine these ingredients with water in a small bowl or food processor until smooth. Marinate your chicken in half of it for one hour while you prepare your filling using 1 cup boiled potatoes and 1⁄4 cup boiled peas.
Deep-frying
The traditional way of preparing samosas is by deep-frying. This method creates a crispy shell and ensures that each samosa is cooked thoroughly on all sides. However, it’s not very healthy or safe if you don’t know what you’re doing. So, follow these instructions carefully and don’t worry—just in case anything goes wrong—I'm happy to help out! Here's how I make my chicken samosas
Serve with chutney
Samosas are typically served with a chutney, says Jane. We use a combination of mint and tamarind chutneys in our recipes as they compliment each other well. Mint is sharp and cool, whilst tamarind has a more mellow flavour. They contrast nicely with spicy foods like samosas. If you don’t have time to make your own, pick up some shop-bought chutney from your local supermarket. To top it off add some fresh coriander (cilantro) leaves or freshly chopped spring onions (scallions).
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