Chicken Samosas
Crisp, flaky Pakistani chicken samosas filled with spiced mince, served with fresh green chutney and sweet-tart tamarind sauce.
By TastyTrails Kitchen · Published · Updated
Jump to RecipePakistani chicken samosas are crisp triangular pastries filled with savory minced chicken, onion, green chile, cilantro and warm whole spices. They are a popular tea-time snack and festive starter, usually served with mint-cilantro chutney and tamarind chutney.
This version uses a firm, oil-enriched dough and a slow, cool start in the frying oil, which helps create a blistered, flaky shell. Cool the filling completely before shaping, and seal each edge firmly so the samosas stay closed as they fry.
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tsp (2 g) ajwain seeds
- 6 tbsp (90 ml) neutral oil, plus more for frying
- 3/4 cup (180 ml) water, approximately
- 2 tbsp (30 ml) neutral oil
- 1 medium yellow onion, finely chopped
- 1 lb (450 g) ground chicken
- 1 tbsp (15 g) fresh ginger, finely grated
- 3 garlic cloves, finely chopped
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) cayenne pepper
- 1 tsp (2 g) garam masala
- 1 tsp (6 g) fine salt
- 1/2 cup (15 g) fresh cilantro leaves and tender stems, chopped
- 2 tbsp (30 ml) fresh lemon juice
- 1/2 cup (120 g) plain yogurt
- 1 cup (30 g) fresh cilantro leaves
- 1/2 cup (15 g) fresh mint leaves
- 1 small green chile, roughly chopped
- 1 garlic clove, roughly chopped
- 1/2 tsp (3 g) fine salt
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) water, plus more as needed
- 1/2 cup (120 ml) tamarind concentrate
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (120 ml) water
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) ground ginger
- 1/4 tsp (1 g) fine salt
- Fresh cilantro, green chiles and lemon wedges, for serving
Instructions
- 1
Mix the flour, salt and ajwain in a large bowl. Rub in 6 tablespoons (90 ml) oil until the mixture looks sandy, then add the water gradually and knead on the counter until a firm dough forms, 5 minutes. Cover and rest at room temperature for 30 minutes.
- 2
Heat 2 tablespoons (30 ml) oil in a skillet over medium heat. Add the onion and cook until softened and lightly golden, 6-8 minutes.
- 3
Add the ground chicken, ginger and garlic. Cook over medium-high heat, breaking up the meat, until no pink remains and the pan is dry, 7-9 minutes.
- 4
Stir in the coriander, cumin, turmeric, cayenne, garam masala and salt. Cook over medium heat until fragrant and the oil shows at the edges, 2 minutes. Remove from the heat, stir in the cilantro and lemon juice, and cool completely.
- 5
For the green chutney, blend the yogurt, cilantro, mint, green chile, garlic, salt, lemon juice and water until smooth and bright green. Add a teaspoon of water if needed for a spoonable consistency.
- 6
For the tamarind chutney, simmer the tamarind concentrate, brown sugar, water, cumin, ginger and salt in a small saucepan over medium heat until glossy and slightly thickened, 6-8 minutes. Cool to room temperature.
- 7
Divide the dough into 12 equal pieces. Roll each piece into a 6-inch (15-cm) circle, cut it in half, brush the straight edge lightly with water, and fold each half into a cone with a small overlap.
- 8
Fill each cone with about 2 tablespoons (30 g) cooled chicken filling. Moisten the open edge, press it firmly closed, and stand the samosas seam-side up while shaping the rest.
- 9
Heat 2 inches (5 cm) of neutral oil in a heavy pot to 300°F (150°C). Fry 4-5 samosas at a time over medium-low heat, turning occasionally, until crisp and golden brown, 8-10 minutes; a gentle sizzle prevents bubbles and undercooked pastry.
- 10
Transfer the samosas to a rack or paper towels and raise the oil to 350°F (175°C). Fry them again in batches for 1-2 minutes until deeply golden and blistered. Serve hot with both chutneys, cilantro, green chiles and lemon wedges.
Tips for the Best Chicken Samosas
- Keep the dough firm rather than soft; a wet dough produces thick, greasy samosa shells.
- The filling must be fully cool and fairly dry before shaping. Spread it on a plate for faster cooling if needed.
- Do not crowd the pot or start with very hot oil. The traditional low-temperature first fry cooks the pastry through and creates its flaky texture.
- For a shortcut, use store-bought samosa pastry sheets, but keep them covered with a damp towel while working so they do not dry out.
- Shape the samosas up to 6 hours ahead and refrigerate them uncovered for 20 minutes, then cover loosely. Fry directly from the refrigerator, adding about 1 minute to the first fry.
- The chutneys can be made 3 days ahead. Thin the green chutney with a little water before serving if it thickens in the refrigerator.
Storage and Reheating
Refrigerate cooked samosas in an airtight container for up to 3 days. Reheat at 375°F (190°C) in an oven or air fryer for 8-12 minutes until crisp; avoid microwaving, which softens the pastry. Uncooked shaped samosas can be frozen on a tray, then stored for up to 1 month and fried from frozen over medium-low heat.
Frequently Asked Questions
Can I bake Pakistani chicken samosas?
Yes. Brush them generously with oil and bake at 400°F (200°C) for 25-30 minutes, turning once. They will be crisp but lighter and less blistered than deep-fried samosas.
What is the filling in chicken samosas?
Pakistani chicken samosas commonly contain minced chicken, onion, ginger, garlic, green chile, cilantro, cumin, coriander and garam masala. The filling should be cooked dry so it does not split the pastry.
Why do my samosas have bubbles or greasy pastry?
Oil that is too hot browns the outside before the dough cooks and can make large bubbles. Begin around 300°F (150°C), fry gently, and avoid adding too many samosas at once.
What chutney is served with Pakistani samosas?
Mint-cilantro green chutney and sweet-tart tamarind chutney are the classic pair. Serving both gives the samosas fresh heat and a richer sweet-sour contrast.
Quick Info
Prep Time
45 min
Cook Time
35 min
Servings
6
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
