Ramadan is a time for family, faith, and of course, delicious food! This year, elevate your iftar spread with a unique twist on a classic: crispy chicken shami samosas. These savory pastries offer a delightful blend of textures and flavors, combining the comforting warmth of shami kebabs with the satisfying crunch of perfectly fried samosa pastry. Forget expensive restaurant meals; this budget-friendly recipe delivers restaurant-quality taste without breaking the bank, making it perfect for sharing with loved ones throughout the holy month. They're surprisingly easy to make, too, offering a rewarding culinary experience for even novice cooks.
Imagine the aromatic spices mingling with succulent chicken, all encased in golden-brown, flaky pastry. These chicken shami samosas are a guaranteed crowd-pleaser, offering a sophisticated yet approachable dish that will impress your guests. Ready to embark on this culinary journey and create these delectable treats? Let's dive into the step-by-step instructions to make your own batch of irresistible chicken shami samosas.
Tools Needed
- Pan
- Bowl
- Knife
- Measuring spoons
- Frying pan
Ingredients
- Boneless chicken: 250 grams
- Garlic-ginger paste: 1 tablespoon
- Salt: 1 teaspoon
- Water: 4 cups
- Gram dal (split chickpeas): 1 cup
- Onions: 2 medium
- Green chilies: 2-3
- Cooking oil: 2-3 tablespoons
- Whole cumin seeds: 1 teaspoon
- Roasted crushed dry coriander: 1 teaspoon
- Red chili powder: 1 teaspoon
- Crushed red chilies: 1 teaspoon
- Turmeric powder: 1/4 teaspoon
- Garam masala powder: 1/2 teaspoon
- Chaat masala: 1/2 teaspoon
- Chicken powder: 1 teaspoon (optional)
- Fresh coriander: a handful
- Fresh mint: a handful
- Lemon juice: 1 teaspoon
- All-purpose flour: 2 tablespoons
- Samosa patties/sheets
Step-by-Step Instructions
Step 1. Prepare the Chicken Shami Filling
- Mince 250g boneless chicken. Add to a pan with 1 tbsp garlic-ginger paste, 1 tsp salt, and 4 cups of water. Mix well and bring to a boil.
- Add 1 cup of soaked gram dal to the boiling mixture and cook until the dal is tender.
- In a separate pan, sauté 2 medium chopped onions until translucent. Add 2-3 finely chopped green chilies, and cook briefly.
- 1 tsp whole cumin seeds, 1 tsp roasted crushed dry coriander, 1 tsp red chili powder, 1 tsp crushed red chilies, 1/4 tsp turmeric powder, 1/2 tsp garam masala, 1/2 tsp chaat masala, 1 tsp chicken powder (optional), and 1/2 tsp salt. Mix well and cook for 1 minute.
- Add the cooked chicken and gram dal mixture to the spiced onions. Stir well to combine.
- Stir in a handful of fresh coriander and mint, and 1 tsp lemon juice. Mix well and remove from heat. Let cool.
Step 2. Make the Samosa Dough
- Mix 2 tbsp all-purpose flour with 3 tbsp water to create a slurry.
Step 3. Assemble and Seal the Samosas
- Spoon a tablespoon of filling into each samosa patty, brush edges with the slurry, and carefully fold and seal to form a samosa shape.
Step 4. Fry until Golden Brown and Crispy
- Heat oil in a pan over medium heat. Carefully fry samosas until golden brown and crispy, flipping halfway through.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Remove any foam that forms while cooking the chicken and dal mixture.
- You can freeze unfried samosas for up to two months.
- This recipe uses less chicken, making it budget-friendly.
Nutrition
- N/A
FAQs
1. Can I make the chicken shami filling ahead of time?
Absolutely! The filling tastes even better the next day, allowing the flavors to meld. Store it in an airtight container in the refrigerator for up to 2 days.
2. What's the best way to ensure crispy samosas?
Fry in small batches in hot oil (350°F/175°C) for even cooking and maximum crispiness. Don't overcrowd the pan. You can also bake them, but they won't be as crispy.
So there you have it – a delicious and affordable way to impress your family and friends this Ramadan. These crispy chicken shami samosas are a testament to the fact that delicious food doesn't have to be complicated or expensive. Enjoy the fruits of your labor and savor every bite!