EASY CHICKEN SAMOSA RECIPE
Delicious chicken samosa in crispy pastry and is made in short time. Best served with Indian tea.
Provided by Muna Kenny
Categories Appetizer
Number Of Ingredients 15
Steps:
- In a pan, add the ghee and when hot add the onion and sauté until translucent.
- Now add the potatoes and sauté for two minutes. Add the ground chicken and cook for three minutes on medium high heat.
- Add the spices and stir for one minute.
- Reduce the heat and cook until the chicken is cooked, and the potatoes are soft.
- Note: You can add half a cup of boiling water to the filling if it is getting too dry and is not thoroughly cooked yet.
- In a bowl, add all the ingredients (except water) and mix well.
- Gradually add the water and knead until you get a smooth and not sticky dough. The dough should have a little firmness to it.
- Cover the dough and let it rest for 15 to 20 minutes.
- Make 4 equal balls from the dough. Take one ball and roll with the rolling pin into a medium thickness circle around 6 inches. (You won't need flour to roll this dough).
- Use a knife to cut the circle in half.
- Take one-half and fold into a cone - seal along the fold.
- Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.
- Wet the edges of the dough with water and pinch to seal (I sealed the dough without adding water, and it didn't open while frying but make sure to pinch firmly. Now you should have a triangle shaped samosa. Repeat this step with the rest of the dough and filling.
- Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place. This step helps the samosa to have fewer bubbles on the pastry when frying, but you can skip it and immediately fry the samosa.
- In a medium pan, heat the frying oil. Add the samosas but do not crowd the pan. Fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes, depending on the size of the samosa.
Nutrition Facts : Calories 213 kcal, ServingSize 1 serving
EASY SAMOSA RECIPE - CHICKEN PUFF PASTRY SNACKS
An easy samosa recipe with puff pastry. Learn how to make this easy baked Indian snack. Made with chicken and potato, include these hot snacks as part of an appetizer's menu for your next party.
Provided by Harriet
Categories Snacks
Number Of Ingredients 22
Steps:
- Heat the oil in a fry pan, add the onion, garlic and ginger and fry over a medium heat for about 5 minutes, or until the onions soften.
- Add the mince and curry powder and stir over high heat until the chicken has brown. As the chicken cooks use a wooden spoon or spatula to break the mince into tiny pieces.
- Add the salt, tomato and cook, covered over low/medium heat for 5 minutes, stirring occasionally.
- Add the diced potato and 3 tablespoons hot water, cooking for 5 minutes more covered or until the potato is cook, add a splash of water if necessary.
- Turn of the heat, taste and adjust the seasoning, then allow to cool completely. Stir in the fresh coriander.
- Preheat the oven to 200°C and line two baking trays with baking paper.
- Use a pastry cutter and cut the puff pastry into 13 cm circles (or use a small plate as a guide). Then cut each circle in half.
- Take one half and fold over to form a cone shape, pinching the straight sides together.
- Spoon about 3 teaspoons of the filling into each cone. Seal the cone, by pinching the top edges together. Place on the prepared trays.
- Place the egg yolk and milk into a small cup and beat together, and brush over the pastry.
- Place in the preheated oven, and bake for 15 - 20 minutes, or until the puff pastry puffs and browns.
- Serve hot, on its own or with mint dip.
- To make the dip, place all the ingredients into the bowl of a small blender and blend until fine. Taste for salt and adjust if necessary. Transfer to a serving bowl.
Nutrition Facts : Calories 183 kcal, ServingSize 1 samosa, Carbohydrate 13 g, Protein 5 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 175 mg, Fiber 1 g, Sugar 1 g
CHICKEN SAMOSAS
This chicken samosa recipe is best served with yogurt dipping sauce or chutney (like coriander and mint, tamarind or sweet mango). The dough and filling can be made ahead for quick assembly before guests arrive. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine flour salt and oil until mixture resembles bread crumbs. Gradually stir in water until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 30 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add onion and potato; cook and stir until potato is almost tender, 5-7 minutes. Add curry, garlic, ginger, cumin, coriander and cayenne; cook 2 minutes longer. Add chicken; cook and stir until chicken is no longer pink and potato is tender, 5-6 minutes. Stir in peas an salt. Remove from heat., Divide dough into eight pieces. Roll one piece of dough into a 9x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring one corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with about 2 tablespoons chicken mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Repeat with remaining dough and filling., In an electric skillet or deep fryer, heat oil to 375°. Add samosas, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve warm with chutney if desired.
Nutrition Facts : Calories 325 calories, Fat 21g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 240mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
CHICKEN SAMOSA RECIPE
An unbelievably delicious recipe for chicken samosas. The crispy, golden exterior breaks into shards giving way to the tastiest warmly-spiced minced chicken filling.
Provided by Jennifer Pallian BSc, RD
Categories Appetizer
Time 45m
Number Of Ingredients 16
Steps:
- To make the dough, combine flour and salt in large mixing bowl, then stir in oil. Add water, little by little, to form a workable dough. Form the dough into a ball and wrap in a damp kitchen towel to rest at room temperature for 30 minutes.
- To make the filling, place a deep, heavy-bottomed saucepan over medium-high heat and add the oil. When oil is hot, add the onion, ginger, garlic, and 1/2 tsp salt and stir. Cook for 2 minutes or until onion softens. Add minced chicken, remaining 1/2 tsp salt, cumin, coriander and chili powder. Cook 10 minutes, stirring occasionally, then sprinkle with garam masala and add frozen peas. Stir and cook 5 more minutes. Taste for salt and add more if needed. Add chopped chillies if using (filling will be mild without).
- To shape the samosas, divide the dough into 6 equal portions, then roll each into a smooth ball on a well-floured surface. Roll each ball into a thin, oblong shape, then use a knife to slice in half lengthwise to make a half-moon. Take one half in your hand, brush some water on the edges, and fold into an open cone shape, pressing edges to seal. Hold the cone and fill with about 2 tbsp chicken filling. Pinch to seal Allow it to sit on a cutting board to form a flat bottom. Finish shaping remaining samosas.
- To fry the samosas, pour the oil into a deep saucepan or dutch oven to a depth of 3" over medium heat. Fry the samosas in batches once the oil reaches about 200ºF. Fry for 15 minutes until golden, then increase heat to high and cook for 5 minutes at a hotter temperature until deep golden brown. Remove with a slotted spoon and place on paper towels to drain.
KEEMA SAMOSAS (CHICKEN SAMOSAS)
In Pakistan, home cooks have varied takes on samosa fillings - this one combines spiced ground chicken with cilantro and green chiles for freshness - but most agree on store-bought spring roll wrappers for the shells. Convenience aside, these ready-made pastry sheets are the key to unparalleled crispness. Samosas are commonly assembled in big batches and frozen uncooked so they're ready to fry anytime.
Provided by Zainab Shah
Time 1h30m
Yield About 42 samosas
Number Of Ingredients 18
Steps:
- Make the filling: Heat oil in a large nonstick pan over medium. Add the ginger and garlic, and cook, stirring, until the raw smell dissipates, about 2 minutes. Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes.
- Add the cumin seeds, ground chile, coriander and turmeric. Cook, stirring constantly, until fragrant but not burned, 30 seconds to 1 minute. Add the chicken, salt and vinegar, and raise the heat to medium-high. Cook, stirring to break up the chicken, until all the liquid has evaporated and the chicken is cooked through but still retains some moisture, 10 to 15 minutes.
- Add the garam masala and fresh chiles, and stir for 30 seconds to 1 minute. Turn off the heat and add the cilantro. Stir until well mixed and let stand until cool enough to handle.
- Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 2/3 inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste that's the consistency of craft glue.
- Take a pastry rectangle and place it with the long side facing you on a flat work surface. Replace the damp cloth over the remaining pastry sheets to keep them from drying out. Take the bottom-right corner of the rectangle and fold it over the top, with the short side extending 1 to 2 inches past the top. The overlapping pastry at the bottom right of the sheet will form an equilateral triangle with sides that are about 3 inches long. This triangle will be the final shape and size of the samosa. Fold the triangle so its right outer edge is aligned with the horizontal bottom edge of the sheet. There should now be a triangular pocket with two flaps sticking out to the left. Pick up the pocket so it is open and upright like a cone. Fill the cone with 2 teaspoons of the filling. Using the back of a small spoon, spread the flour paste in a thin layer over the remaining strip of pastry. Fold it over the stuffed triangle to seal the samosa. If the corners of the samosa have any gaps, fill them with the flour paste and pinch them to seal. Repeat with the remaining filling and rectangles (you may have leftover wrappers) and lay on the lined sheet pan, spacing apart. They can be fried or baked right away, or frozen on the pan until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to 2 months before frying and go straight into the hot oil from the freezer.
- To fry the samosas, fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches.
- To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about 1/4 inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.
- Serve hot or warm with the mint chutney for dipping.
BAKED CHICKEN SAMOSA
Khyati's Health-O-Meter Says: Chicken is a high biological value protein, low fatand carbohydate free food.It is rich in B vitamins and minerals- Phosphorus and selenium. These properties make it asuper weightloss food. This recipe is a complete meal with high fibre, high protein, low carbohydrate and low fat characteristics.
Provided by nutritionbalance
Categories Chicken
Time 50m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Step 1.
- Heat oil in a pan; add cumin, onions and salt sauté till golden.
- Step 2.
- Add ginger garlic paste and cook for 1 minute Add in chilli powder, coriander powder, turmeric powder, cumin powder, garam masala powder and mix well.
- Step 3.
- Add tomatoes and cook till soft. Add minced chicken and mix it well. Cook for 8 to 10 mins till chicken is cooked.
- Step 4.
- Add green peas and cook for 2-3 minutes Add in coriander leaves and mix well. Set aside.Now take samosa sheets. Spoon the chicken filling in and fold it like samosa. Seal the end with a wheat flour paste.
- Step 5.
- Arrange his in a lined baking tray and oil it well on both sides.Bake it for 20 to 30 mins, flip it over in-between.
- Step 6.
- Remove it when golden, serve hot.
Nutrition Facts : Calories 0.4, Sodium 0.1, Carbohydrate 0.1
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