Ramadan, a time of spiritual reflection and communal feasting, calls for culinary creativity. This year, elevate your Iftar spread with a delightful fusion of flavors: Crispy Chicken Malai Boti Samosas! Imagine the tender, succulent chicken marinated in a creamy, aromatic Malai Boti sauce, nestled within perfectly golden-brown samosa pastries. The rich, savory filling contrasts beautifully with the crisp, flaky exterior, creating a truly unforgettable taste sensation. This recipe masterfully blends the familiar comfort of samosas with the sophisticated richness of Malai Boti, promising a dish that will impress your family and guests.
This unique twist on a classic appetizer is surprisingly easy to make, even for those with limited cooking experience. The carefully crafted recipe balances the creamy, subtly spiced Malai Boti with the satisfying crunch of the samosa pastry, resulting in a harmonious explosion of flavor in every bite. Ready to embark on this culinary adventure and create these irresistible samosas? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Bowl
- Pan
- Coal for smoking (optional)
- Frying pan
Ingredients
- Chicken: 0.5 kg
- Crushed red chili powder: 1 tsp
- Cumin powder: 1 tsp
- Oil: 1 tsp
- Garlic powder: 2 tbsp
- Garam masala powder: 1 tsp
- Green chilies: 4, finely chopped
- Coriander powder: 1 tbsp
- Vinegar: 1 tbsp
- Mayonnaise: 1 tbsp
- Salt: 0.5 tsp
- Nestle Milk Pack Dairy Cream: 2 tbsp
- Nestle Milk Pack Yogurt: 2 tbsp
- Samosa sheets
- Egg
- Tomato ketchup
- Coriander and mint chutney (optional)
- Tamarind chutney (optional)
Step-by-Step Instructions
Step 1. Marinate and Cook the Chicken
- Cut chicken into small cubes. Do not mince.
- In a bowl, combine yogurt, dairy cream, green chilies, garlic powder, red chili powder, black pepper powder, garam masala powder, coriander powder, salt, mayonnaise, and oil. Mix well.
- Add the cubed chicken to the marinade and mix thoroughly. You can marinate and freeze this for later use.
- In a pan, cook the marinated chicken over medium-low heat for about 10 minutes, adding a little water (about 4 tablespoons) if needed. Stir occasionally. The water should evaporate.
- Add coal for a smoky flavor. Once the chicken is cooked, add hot coal to the pan to impart a smoky flavor (similar to street food style).
Step 2. Assemble the Samosas
- Take samosa sheets, lightly brush with egg wash. Fill with the cooked chicken mixture and seal the samosas.
Step 3. Fry the Samosas
- Fry the samosas in hot oil until golden brown and crispy. Drain on paper towels.
Step 4. Serve
- Serve hot with tomato ketchup, coriander-mint chutney, or tamarind chutney.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Marinate the chicken and freeze it ahead of time for convenience.
- You can use flour and water batter instead of egg wash for sealing the samosas.
- Make a large batch of samosas and freeze them for Ramadan.
Nutrition
- N/A
FAQs
1. Can I make the Chicken Malai Boti filling ahead of time?
Absolutely! The filling tastes even better after marinating overnight in the refrigerator. Just bring it to room temperature before assembling the samosas.
2. What can I substitute for the samosa pastry wrappers if I can't find them?
You can use store-bought spring roll wrappers as a suitable alternative. They might be slightly thinner, so handle them gently when filling.
These crispy Chicken Malai Boti Samosas are the perfect addition to your Ramadan Iftar, offering a delightful balance of flavors and textures. Impress your loved ones with this unique and delicious fusion dish, guaranteed to be a crowd-pleaser. Enjoy the satisfying crunch and creamy richness of these unforgettable samosas!