Restaurant Style Crispy Chicken Samosa
Preparation Steps
6 Steps Total
Heat oil in a pan and sauté chopped onions until slightly soft. Add whole spices (cinnamon, cardamom, cloves, bay leaf) and ginger-garlic paste.
Add red chili powder, turmeric, cumin powder, and salt with a little water. Sauté until the oil separates from the spices.
Add small chicken cubes and cook well. Add water and cover to let the chicken cook completely until tender.
Once the water evaporates, add garam masala, green chilies, more onions, tomato sauce, and cornflour. Mix until the mixture is dry and binds together. Let it cool.
Fold the samosa sheets into a cone shape, securing the edges with a flour-water paste. Fill with the chicken mixture and seal completely.
Deep fry the samosas in medium-low heat until they turn golden brown and crispy.
Chef's Pro Tips
Making it perfect
"Craving that perfect crunch? Learn how to make restaurant-style Chicken Samosas at home! These golden triangles are packed with a spicy, savory chicken filling that makes them the ultimate tea-time snack."
Key Success Factor
The secret lies in the 'double onion' technique—adding some onions early for flavor and some later for texture—and using a touch of cornflour to bind the filling perfectly.
Note to Cook
Keep an eye on the heat consistency for the best results.
Ingredients
Everything you need
Star Anise
2 cups
Mustard Powder
12-15 pcs
Green Chili
3-4 pcs
Capers
1 tsp
Condensed Milk
2 tbsp
Burger Bun
0.5 tsp
Ketchup
0.5 tsp
Cream Cheese
0.5 tsp
Mayonnaise
1 tsp
Almonds
1 pc
Baking Powder
2-3 pcs
Cardamom
3-4 pcs
Cinnamon
2 pcs
Shiitake Mushrooms
2 tsp
Onion
1.5 cups
Banana
1 piece