Spicy Chicken Samosas Recipes

SPICY CHICKEN SAMOSAS

Steps:

• To make the filling, fry the chicken in a large frying pan until golden brown. Remove and set aside.
• Add the onion, ginger and garlic to the pan and allow to fry until soft and translucent. Add all the spices and allow to cook for another 30 seconds until the pan is dry then add the chicken with all its resting juices.
• Pour in the chicken stock, lemon juice and sugar (if using) and allow the chicken to simmer until the liquid has reduced. The mixture needs to be moist but quite dry before it can be stuffed into the samosa wrappers.
• Add the fresh cilantro/coriander and season to taste. Allow the filling to cool to room temperature before using.
• To assemble the samosas, place a samosa wrapper lengthwise in front of you on a chopping board. Place a tablespoon of filling into the bottom left corner then fold up into a triangle and continue folding until the filling is fully encases in the pastry.
• Spread a little flour paste onto the edges and seal the samosa. Set aside and continue with the remaining ingredients.
• Pre heat vegetable or canola oil until hot in a deep pot then fry the samosas until golden brown and crisp. Remove with a slotted spoon and allow to drain on paper towels before serving with chutney.

CHICKEN SAMOSA RECIPE

Steps:

• To make the dough, combine flour and salt in large mixing bowl, then stir in oil. Add water, little by little, to form a workable dough. Form the dough into a ball and wrap in a damp kitchen towel to rest at room temperature for 30 minutes.
• To make the filling, place a deep, heavy-bottomed saucepan over medium-high heat and add the oil. When oil is hot, add the onion, ginger, garlic, and 1/2 tsp salt and stir. Cook for 2 minutes or until onion softens. Add minced chicken, remaining 1/2 tsp salt, cumin, coriander and chili powder. Cook 10 minutes, stirring occasionally, then sprinkle with garam masala and add frozen peas. Stir and cook 5 more minutes. Taste for salt and add more if needed. Add chopped chillies if using (filling will be mild without).
• To shape the samosas, divide the dough into 6 equal portions, then roll each into a smooth ball on a well-floured surface. Roll each ball into a thin, oblong shape, then use a knife to slice in half lengthwise to make a half-moon. Take one half in your hand, brush some water on the edges, and fold into an open cone shape, pressing edges to seal. Hold the cone and fill with about 2 tbsp chicken filling. Pinch to seal Allow it to sit on a cutting board to form a flat bottom. Finish shaping remaining samosas.
• To fry the samosas, pour the oil into a deep saucepan or dutch oven to a depth of 3" over medium heat. Fry the samosas in batches once the oil reaches about 200ºF. Fry for 15 minutes until golden, then increase heat to high and cook for 5 minutes at a hotter temperature until deep golden brown. Remove with a slotted spoon and place on paper towels to drain.

CHICKEN SAMOSAS

Steps:

• In a small bowl, combine flour salt and oil until mixture resembles bread crumbs. Gradually stir in water until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 30 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add onion and potato; cook and stir until potato is almost tender, 5-7 minutes. Add curry, garlic, ginger, cumin, coriander and cayenne; cook 2 minutes longer. Add chicken; cook and stir until chicken is no longer pink and potato is tender, 5-6 minutes. Stir in peas an salt. Remove from heat., Divide dough into eight pieces. Roll one piece of dough into a 9x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring one corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with about 2 tablespoons chicken mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Repeat with remaining dough and filling., In an electric skillet or deep fryer, heat oil to 375°. Add samosas, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve warm with chutney if desired.

SPICY BEEF SAMOSAS

Steps:

• In a big nonstick skillet, saute onion, bell pepper, ground beef, curry powder, cumin, salt, and pepper in olive oil until lightly browned.
• Add in water; simmer, covered, until meat is cooked through.
• Remove from heat and let cool.
• Fold in the chopped boiled egg, raisins, and mint.
• Preheat oven to 375°.
• Roll out 1 puff pastry sheet on a lightly floured surface to 14x10 inch rectangle.
• Cut pastry with either a fluted dough press or cookie cutter to make eight 3 ½ inch circles.
• Repeat with second sheet of puff pastry.
• While holding 1 circle at a time in your hand, spoon 1 teaspoon of meat mixture into the middle.
• Fold pastry in half and secure the circle by pressing the edges together with a fork to make a seal.
• Repeat with remaining ingredients.
• Place samosas on a baking sheet lined with parchment paper; brush the tops with egg.
• Bake for about 20-22 minutes or until pastry is well puffed and golden.
• Remove from oven, let cool, then serve.