Chicken tikka samosa are our favourite Ramadan treat! This recipe is also the perfect excuse to use any leftover chicken tikkas from last night. Samosas can either be deep fried to get that authentic taste or baked or air-fried if you are watching your calorie intake.
Samosas are fried or baked pastry which has savory or sweet fillings in it. There are different ways you can fold a samosa. Most popular ones include the triangles, moon shaped or boxed. You can either make the wrapping pastry from scratch or use ready made sheets. And of course, making samosas is a breeze if you use readymade samosa patty sheets!
These samosas are different from the Indian Punjabi samosas and are made using ready made samosa sheets. The filling can be prepared earlier and the samosas can be shaped and kept frozen too. That ways you will always have a batch whenever you are in need of making a quick snack!
Chicken Tikka Samosa
Course: SnacksCuisine: IndianDifficulty: Easy4
servings20
minutes20
minutes40
minutesAn easy to make evening snack!
Ingredients
- For the marination
Chicken – 250 gms, cut into strips
Curd – ¼ cup
Ginger-Garlic Paste – 2 tsp
Green Chilli Paste – from 1-2 chillis
Tandoori Chicken Masala – 2-2.5 tsp
Cumin Powder – ½ tsp
Coriander Powder – ½ tsp
Salt – as per taste
- For the samosas
Oil
Onion – 1 small, chopped
Coriander Leaves – 1-2 tbsp, chopped
Maida – 2 tbsp
Water – 2-3 tbsp
Samosa Sheets – 10
Directions
- Into a bowl, add the chicken pieces, curd, ginger-garlic paste, green chilli paste, tandoori chicken masala, cumin powder, coriander powder and salt. Mix this all well and keep it refrigerated for 1-2 hours for marination.
- Into a pan, add the oil and once hot, add the onion. Fry the onion till it changes color. To this, add the marinated chicken and cook on high flame till the chicken is cooked and dry.
- Add the coriander leaves and mix well. Remove it from heat and transfer it to a plate. Let it cool down a little and then using a fork or your fingers, shred the chicken into smaller pieces.
- Mix together the maida and water to make a slurry. Take a samosa sheet, and fold it as shown in the video.
- Place a little filling in the pocket and then seal the samosa using the maida slurry.
- Heat oil in a pan and fry the samosas in the hot oil till golden brown on both sides.
- Serve hot with some ketchup and chutney.
