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

Ingredient Substitutions

• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Onion: shallots
• Instead of Ginger Garlic Paste: fresh ginger and garlic minced
• Instead of Shredded Cooked Chicken: shredded cooked turkey
• Instead of Chicken Tandoori Masala: tandoori spice blend
• Instead of Kashmiri Red Chili Powder: paprika
• Instead of Garam Masala Powder: curry powder
• Instead of Chaat Masala: amchur powder
• Instead of Black Pepper Powder: white pepper
• Instead of Plain Yogurt: Greek yogurt
• Instead of Green Chilies: jalapeño peppers
• Instead of Kasuri Methi (Dried Fenugreek Leaves): fenugreek seeds (ground)
• Instead of Salt: sea salt
• Instead of Orange Red Food Color: natural beet powder
• Instead of Cabbage: shredded lettuce
• Instead of Capsicum (Bell Pepper): green chilies (less spicy)
• Instead of Fresh Coriander Leaves: cilantro
• Instead of All‑Purpose Flour: rice flour
• Instead of Oil for Deep Frying: ghee, peanut oil
• Instead of Mint Yogurt Chutney: coriander chutney
• Instead of Ketchup: tomato sauce

Equipment Needed

• Large Frying Pan
• Sharp Knife
• Cutting Board
• Mixing Bowls
• Spatula or Wooden Spoon
• Small Bowl for Charcoal
• Charcoal Piece (for smoking)
• Deep Fryer or Heavy‑Bottomed Pot
• Tongs
• Paper Towels
• Samosa Sheets (ready‑made or homemade)
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Infusing smoky flavor with charcoal (step 6)
• Sealing samosa edges with flour slurry (step 9)
• Deep‑frying at correct oil temperature (step 11)

Chef Tips from the Video

• For extra authentic tandoori colour, add a pinch of beet powder instead of artificial food colour.
• Use freshly ground kasuri methi for a more aromatic finish.
• If you prefer a milder heat, reduce the number of green chilies or use a milder chili powder.

Troubleshooting

Storage

Refrigerator: Store cooked samosas in an airtight container for up to 3 days.

Freezer: Freeze unfried assembled samosas on a tray, then transfer to a zip‑lock bag; keep for up to 1 month. Fry from frozen, adding a couple of minutes to cooking time.

Room temperature: Not recommended; samosas become soggy.

Make-Ahead Tips

• Prepare the chicken tandoori filling a day ahead and refrigerate; the flavors improve.
• Assemble samosas and freeze them before frying for quick party prep.

Frequently Asked Questions