Chicken Samosas

Imagine the most flavorful chicken keema encased with flaky, buttery pastry dough that is fried off until crispy and crunchy… These homemade Chicken Keema Samosas are an irresistible snack that are wildly delicious fresh off the fryer or as an appetizer to pass around at a party.

cook Time: 1H 15 mins


Chicken Keema Filling – 2 tbsp neutral oil – ½ cup yellow onion – 1 tbsp ginger garlic paste – 1 tbsp green chili, finely chopped – 1 lb ground chicken, 80/20 – 1 tsp kashmiri chili powder – 1 tsp ground cumin – ½ tsp black pepper – 1 tsp salt – ½ tsp ground turmeric – 1 tsp ground coriander – 1.5 tsp garam masala – 2 tbsp cilantro, finely chopped – ½ cup frozen peas – 1 tbsp lemon juice


Samosa Dough – 1.5 cups all-purpose flour – 1 tsp ajwain – 1 tsp salt – ⅓ cup ghee – ⅓ cup water


Samosa Dough – Whisk together the all purpose flour, ajwain, and salt in a mixing bowl. – Create a well in the middle and pour in the ghee. Slowly mix the flour into the ghee, and then use your hands to rub together the ghee with the flour. The texture should be sandy but the flour will clump if you squeeze your fist together.


– Add water while you knead the dough by hand. Continue to knead for 5-7 minutes until the dough comes together. Cover and rest the dough for a minimum of 20 minutes.


– Warm the oil in a medium-sized frying pan on medium to low heat. Add the finely chopped onion and cook for 4-5 minutes, or until translucent. Add the ginger garlic paste and green chili. Continue to sauté, about 3 minutes, until you can smell the aroma.


– Stir in the ground spices. – Add the ground chicken into the pan, breaking it apart and constantly stirring for 5 minutes. – Add the peas, cilantro, and garam masala. Stir together, and then remove from heat. Finish the chicken keema off with lemon juice.


Portion the samosa dough into 8 bowls. Roll and fold it into triangles.


Place the cone in your hand and fill it with 1-2 tablespoons of the chicken keema filling.


– Heat a large pot with neutral oil until 325°F. – Fry the samosas until golden brown.

Serve the samosas while hot in a platter with chutneys.