Craving a delicious and satisfying snack or appetizer that's both crispy and bursting with flavor? Look no further than the irresistible Chicken Samosa! This classic Indian street food is a perfect blend of savory spiced chicken filling encased in a golden-brown, flaky pastry. Imagine the delightful crunch of the samosa shell giving way to a juicy, aromatic interior – a true culinary adventure in every bite. The combination of tender chicken, vibrant spices, and the satisfying texture makes these samosas a crowd-pleaser at any gathering, from casual get-togethers to festive celebrations.
Forget complicated recipes and long preparation times; our guide simplifies the samosa-making process, breaking it down into easy-to-follow steps. Whether you're a seasoned cook or a kitchen novice, you'll be amazed at how simple it is to create these culinary masterpieces. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions and create some incredibly delicious Chicken Samosas!
Tools Needed
- Pan
- Bowl
Ingredients
- Cooking oil: 2 tablespoons
- Green chilies: 2, finely chopped
- Onion: 1, chopped
- Carrots
- Cabbage
- Capsicum
- Boiled chicken
- Big cardamom
- Salt: 1.5 teaspoons
- Garlic powder: 0.5 teaspoon
- Red chili powder: 1 teaspoon
- Cumin powder: 1.5 teaspoons
- Turmeric: 0.5 teaspoon
- Khush Tania (spice): 1 tablespoon
- Black pepper: 0.5 teaspoon
- Sausages
- Soy sauce: 6 teaspoons or 2 teaspoons + 2 teaspoons
- Vinegar
- Mayonnaise: 1-2 tablespoons
- Ketchup: 1-2 tablespoons
- All-purpose flour: 2 tablespoons
- Water: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Chicken Filling
- Heat cooking oil in a pan and add finely chopped green chilies. Cook on low flame until slightly crackling.
- Add chopped onions and cook until slightly translucent.
- Add chopped carrots, cabbage, and capsicum. Cook until slightly softened.
- Add shredded boiled chicken (seasoned with big cardamom and salt).
- Add garlic powder, salt, red chili powder, cumin powder, turmeric, Khush Tania, and black pepper. Cook until well combined.
- Add sausages, soy sauce, and vinegar. Cook until well combined, then let cool.
- Once cooled, stir in mayonnaise and ketchup.
Step 2. Assemble the Samosas
- Prepare samosa pastry (recipe not included in this transcript).
- Fill each samosa pastry with the chicken filling and seal the edges using a flour-water paste.
Step 3. Fry the Samosas
- Fry the samosas in oil over low to medium heat until golden brown and crispy.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Adding green chilies at the beginning enhances their flavor.
- Cook onions until their raw smell is gone.
- Don't overcook the filling; it should be cooked through but not mushy.
- Cool the filling completely before filling the samosas to prevent tearing.
- Ensure the samosa corners are sealed tightly to prevent oil leakage.
Nutrition
- N/A
FAQs
1. Can I make the samosa filling ahead of time?
Yes! Prepare the chicken filling a day or two in advance and store it in the refrigerator. This will allow the flavors to meld.
2. What's the best way to prevent soggy samosas?
Ensure the oil is hot enough before frying and don't overcrowd the pan. Fry in batches for even cooking and crispy results.
3. Can I bake the samosas instead of frying them?
Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, or until golden brown. They might not be as crispy as fried ones, but still delicious!
So there you have it – a recipe for crispy, juicy chicken samosas that are sure to impress. With a little practice, you’ll be whipping up batches of these flavorful treats in no time. Enjoy the delicious results and the satisfying feeling of creating something truly special!