There’s something incredibly nostalgic about the aroma of samosas sizzling in hot oil—it instantly reminds me of monsoon evenings at my grandmother’s home. These golden pockets, stuffed with spiced ground chicken, tender potato, and fragrant masalas, aren’t just a snack—they’re a moment of joy wrapped in flaky dough.
Whether you’re serving them during Ramadan, for a weekend get-together, or as a tea-time treat, chicken samosas are always a hit.
The best part? They’re high in protein and incredibly filling—making them a smarter snack option than fried chips or frozen bites. One chicken samosa delivers about 9–11g of protein, depending on the size, making it a satisfying choice for those craving flavor and substance.
And while these are great on their own, I highly recommend pairing them with this creamy Spicy Mayo for a bold dip, or cool it down with a fun and fizzy Leprechaun Lemonade.
The filling is perfectly balanced—savory, spicy, slightly earthy with garam masala—and the crust turns golden and crispy without turning greasy.
These are the kinds of recipes that bring people back to your table—and back to your blog. If you try your own version, I’d love to hear what twist you add!
What’s So Special About This Dish?
- I grew up watching these being made from scratch: Now it’s my go-to for Ramadan and rainy days, and it never disappoints.
- It fits into my weekly prep: I freeze un-fried samosas and fry them fresh in minutes—perfect for surprise guests or lazy evenings.
- I’ve made it spicier over time: A pinch more chili or crushed red pepper gives it the right kick for spice lovers.
- It’s not just a snack—it’s a hearty bite: High in protein and packed with flavor, it’s way more satisfying than regular finger foods.
- It’s one of the few snacks that actually tastes better the next day: That filling gets even more flavorful!
Chicken Samosas Recipe
Equipment
- Mixing bowls
- Rolling Pin
- Frying pan or wok
- Spatula or Wooden Spoon
- Knife and chopping board
- Slotted spoon or tongs
- Kitchen towel or paper towels
- Plate for draining fried samosas
Ingredients
FOR THE FILLING:
- 350 gm ground chicken
- 1 medium onion chopped
- 1 medium potato chopped
- ½ teaspoon salt or according to your taste
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 1 green chili deseeded and chopped
- ¼ teaspoon ginger powder
- ½ teaspoon garam masala powder
TO FRY THE SAMOSA:
- Enough oil to deep fry the samosas
FOR THE DOUGH:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon cumin seeds
- 2 tablespoon Ghee or melted butter
- ¼ cup warm water you may need less the dough should be a little firm.
Instructions
- In a pan, cook ground chicken, onions, chopped potato, green chili, and all spices until the mixture is dry and cooked through. Let it cool.
- In a bowl, mix flour, salt, cumin seeds, and ghee. Add warm water gradually to form a slightly firm dough. Rest it for 15 minutes.
- Divide the dough into small balls and roll each into an oval shape. Cut in half to form samosa wrappers.
- Shape each half into a cone and stuff it with the cooled chicken filling. Seal edges with water.
- Heat oil in a pan over medium heat.
- Gently slide the samosas into hot oil, a few at a time.
- Fry until golden and crispy, flipping once or twice for even browning.
- Drain on paper towels and serve hot with chutney or dip.
Nutrition Info:
| Nutrition | Value |
| Calories | 316kcal |
| Carbohydrates | 32g |
| Protein | 16g |
| Fat | 20g |
| Sugar | 2g |
| Sodium | 450mg |
Helpful Variations (Beyond the Basics!)
- Add boiled eggs to the filling: For a richer bite, finely chop 1 hard-boiled egg into the chicken mixture. It gives a slightly creamy texture and adds extra protein.
- Use puff pastry for a flakier twist: Swap the traditional dough for store-bought puff pastry. Bake instead of fry for a golden, buttery crunch—it feels a little fancy without extra effort.
- Toss in fresh herbs at the end: A small handful of chopped mint or coriander stirred into the cooled filling right before stuffing adds freshness and that “street-style” finish.
- Try a smoky flavor profile: Add a pinch of smoked paprika or char the cooked filling slightly in a dry pan before cooling. It mimics tandoori flavor without needing a tandoor.
- Mix meats for depth: Combine ground chicken with a little minced lamb or beef (70:30 ratio). It deepens the flavor and makes it heartier—great for dinner party versions.
- Add toasted nuts for crunch: Finely chopped toasted cashews or almonds give your samosas an unexpected texture contrast that guests will talk about.
Quick Questions?
Q. Can I bake or air-fry these samosas instead of deep-frying?
Ans: Yes! Brush them lightly with oil and bake at 200°C (400°F) for 20–25 minutes or air-fry at 180°C (356°F) for 10–12 minutes until golden.
Q. Can I freeze the samosas before frying?
Ans: Absolutely. Arrange them in a single layer, freeze until solid, then store in ziplock bags. Fry straight from frozen—just add an extra minute or two to the cooking time.
Q. What’s the best way to seal the samosa edges?
Ans: A thick flour-water paste works best. Just press gently and allow it to rest for a few minutes before frying to ensure they don’t open.
Q. Can I skip the potatoes in the filling?
Ans: You can. Just increase the chicken slightly or add finely chopped cooked carrots or peas for volume and texture.
Q. How long do they stay crispy after frying?
Ans: They stay crisp for up to 30–40 minutes. If you need to prep ahead, reheat in an oven or air fryer to restore the crunch.
