Chicken Samosa – Crispy Samosas

Chicken samosa

Crispy and crunchy chicken samosas, none can possibly resist this…

I had a long day today, on my way back home I thought I shouldn’t cook anything tonight. Instead I should dine out or carry out or make my man cook etc etc, so many thoughts I had. After I reached home, I tried to go with my plans and to sit on the couch doing nothing. After a few minutes of resting, I just went into the kitchen to take something. I did spend more time than I needed, I am not sure why I took a few more things out of the pantry and the refrigerator. Nothing happend as I planned, things were out of my control and I came out of the kitchen with these crispy, crunchy and of course delicious chicken samosas. I couldn’t be happier and my man couldn’t be happier.

I literally cannot remember the last time I’d made samosas,  I know it doesn’t sound that good when I say this as samosas are such delicious snacks that are very very hard to resist. Whenever, I got the craving for samosas I used to get from a small homely Indian restaurant in my city, they even custom baked the samosas for me. That’s how I succumbed to my cravings. So, today unknowingly I fried some samosas, it was so delicious.

Chicken Samosas


Chicken Samosa Cooking Video

Step By Step Pictures

Warming up the dough- Do not cook the dough

rolled dough



Stuffing with chicken

samosa stuffed with chicken

Edges are glued



frying samosa

Fried crunchy Samosas

frying chicken samosa

Chicken Samosa - Crispy Samosas
Prep time
Cook time
Total time
Recipe type: Appetiser
Cuisine: Indian
Serves: Makes 16
For cooking chicken
  • Chicken breasts, chopped small- 2 breasts
  • Chili powder- 1½ tsp
  • Turmeric powder- ⅛ tsp
  • Garam masala- 1 tsp
  • Fennel powder- 1 tsp
  • Coriander powder- 2 tsp
  • Ground pepper- ½ tsp
  • Salt- to taste
While cooking
  • Oil- 2 tbsp
  • Onions, chopped small- 3
  • Ginger-garlic paste- 1 tbsp
  • Green chilies, chopped- 1 or 2
  • Cilantro, chopped- ¼ cup
  • Salt- to taste
For making dough
  • Maida or all-purpose flour- 1½ cups
  • Salt- ¼ tsp
  • Water- ¾ cup (add little by little while kneading)
Other ingredients
  • Egg, beaten- 1 (optional)
  • All-purpose flour or maida - 1 tbsp mixed with 1½ tbsp water
  • Oil- to deep fry samosas
  1. In a saucepan, combine the chicken with all the above mentioned ingredients "for cooking chicken". Cook covered till the chicken has cooked well and turns light brown. Using a wooden spoon, slightly mash the cooked chicken. Keep aside.
  2. Heat a non-stick pan, add oil, let it turn hot.
  3. Add, onions chopped small, a few pinches of salt, saute till translucent.
  4. Add ginger-garlic paste and green chili, saute till onions turn brown in color.
  5. Add the cooked chicken to the onions, stir fry for a few minutes.
  6. Have a taste, add more salt or chili powder/ground pepper for spice if needed.
  7. Add cilantro, cook for a minute, remove the pan from the heat, keep aside.
  8. In a large bowl, combine flour, salt and add water little by little as you knead the dough. Add water till you get a soft and smooth dough. Knead for a few minutes. I added ¾ cup water for 1½ cups flour.
  9. Make 8 balls out of the kneaded dough.
  10. Place one of the balls on a wooden board or a clean surface, sprinkle some flour over the dough, using a rolling pin roll the dough to a thin round shape. Repeat with other dough balls.
  11. Heat a non-stick pan over low heat, place the rolled dough onto the pan, slightly warm up the rolled dough for a few seconds, don't let it cook. This is not to cook the dough it's just to warm it up. Remove from the pan.
  12. Make a paste using 1 tbsp flour and with 1½ tbsp water.
  13. Using a knife, cut the warmed up rolled dough into 2 halves.
  14. Make a cone shape out of one of the halves, spread the flour paste along the edges of the cone and seal it.
  15. Add the chicken filling into the cone, don't over stuff it.
  16. To close the cone, spread the flour paste on the edges and glue it together.
  17. In a small bowl, beat an egg well.
  18. Using a pastry brush, spread the beaten egg over the unfried samosa dough. This is just optional.
  19. Heat enough oil to deep fry in a frying pan, place the stuffed dough into the oil. It should be submerged in the oil.
  20. Fry till the samosas turn golden brown in color.
  21. Transfer to a kitchen paper towel.
  22. Seve warm along with tomato ketchup or chili sauce.
Instead of adding all the spices, you could even cook the chicken using store bought meat masala.
The stuffed unfried dough can be refrigerated for a few days, thaw well before frying.