Smoky Chicken Tandoori Samosa

Ingredients

• 3 tablespoons Vegetable Oil (for sautéing onions)
• 2 medium Onion (finely chopped)
• 1 tablespoon Ginger Garlic Paste (store‑bought or homemade)
• 2 cups Shredded Cooked Chicken (about 250 g, cooked and shredded)
• 1 tablespoon Chicken Tandoori Masala
• 2 teaspoons Kashmiri Red Chili Powder
• 1 teaspoon Garam Masala Powder
• 1 teaspoon Chaat Masala
• 1 teaspoon Black Pepper Powder
• 4 tablespoons Plain Yogurt (full‑fat)
• 8 Green Chilies (coarsely crushed)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• 1 teaspoon Salt (or to taste)
• a few drops Orange Red Food Color (optional for authentic tandoori hue)
• 2 cups Cabbage (finely chopped)
• 2 medium Capsicum (Bell Pepper) (finely chopped, any colour)
• 2 tablespoons Fresh Coriander Leaves (finely chopped)
• 2 tablespoons All‑Purpose Flour (for slurry to seal samosa edges)
• 2 tablespoons Water (adjust to make a thin paste)
• 2 cups Oil for Deep Frying (vegetable oil, enough for submerging samosas)
• 1/4 cup Mint Yogurt Chutney (store‑bought or homemade)
• 2 tablespoons Ketchup (for serving)

Instructions

1. Prepare All Ingredients

   Finely chop the onions, green chilies, cabbage, capsicum and coriander. Shred the cooked chicken and set aside. Measure all spices and make a thin flour‑water slurry.

   Time: PT10M

2. Sauté Onions

   Heat 3 Tbsp oil in a large pan over medium flame. Add the chopped onions and fry until they turn translucent and soft, about 5 minutes.

   Time: PT5M

   Temperature: Medium flame

3. Add Ginger‑Garlic Paste

   Stir in 1 Tbsp ginger‑garlic paste and fry for 1–2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium flame

4. Cook Chicken with Spices

   Add the shredded chicken, chicken tandoori masala, Kashmiri red chili powder, garam masala, chaat masala, black pepper, yogurt, crushed green chilies, kasuri methi, salt and optional food colour. Mix well, cover the pan and let steam for 3 minutes.

   Time: PT3M

   Temperature: Medium flame

5. Add Crunchy Vegetables

   Stir in the finely chopped cabbage and capsicum. Cook for 1–2 minutes, just enough to warm them while retaining crunch.

   Time: PT2M

   Temperature: Medium flame

6. Infuse Smoky Flavor

   Place a small bowl with a piece of charcoal in the pan, drizzle a few drops of oil over the charcoal, cover tightly and let sit for 20 minutes. The smoke will permeate the filling.

   Time: PT20M

7. Finish Filling

   Remove the charcoal bowl, discard the charcoal, and stir in the chopped coriander. The smoky chicken tandoori filling is now ready.

   Time: PT2M

8. Prepare Flour Slurry

   Mix 2 Tbsp all‑purpose flour with a pinch of salt and 2 Tbsp water to form a thin paste. This will be used to seal the samosa edges.

   Time: PT2M

9. Assemble Samosas

   Place a samosa sheet on a clean surface, add 1–2 Tbsp of the filling in the centre, fold into a triangle or cone shape, and brush the edges with the flour slurry to seal. Repeat for all sheets.

   Time: PT10M

10. Heat Oil for Frying

    In a deep fryer or heavy pot, heat 2 cups oil to about 350°F (175°C).

    Time: PT5M

    Temperature: 350°F

11. Deep‑Fry Samosas

    Carefully slide samosas into the hot oil, a few at a time. Fry until golden‑brown and crisp, turning once, about 4–5 minutes per batch.

    Time: PT10M

    Temperature: 350°F

12. Plate and Serve

    Arrange the fried samosas on a serving platter, garnish with extra chopped cabbage and coriander, and serve with mint‑yogurt chutney and ketchup on the side.

    Time: PT3M

Nutrition Facts

Calories

180

Protein

12 g

Carbohydrates

12 g

Fat

8 g

Fiber

2 g