Chicken Samosa Cups Recipe – Easy Baked Chicken & Cheese Bites

Last Updated on 2 months by Neha Deshmukh

Chicken Samosa Cups Recipe – Easy Baked Chicken & Cheese Bites

Hey everyone! I’m so excited to share this recipe with you – Chicken Samosa Cups! They’re seriously addictive. I first made these when I was craving all the delicious flavors of a samosa, but wanted something a little quicker and easier to whip up. These little cups are the perfect blend of crispy, savory, and cheesy goodness. Plus, they’re baked, not fried, so you can feel a little less guilty indulging! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These Chicken Samosa Cups are a total winner for so many reasons. They’re incredibly easy to make, even if you’re not a seasoned cook. The combination of spiced chicken and melted cheese is just heavenly. And honestly, who doesn’t love anything you can eat with your hands? They’re perfect for parties, game nights, or just a fun snack on a weekend.

Ingredients

Here’s what you’ll need to make these delightful little bites:

• 1/2 kg boneless chicken cubes
• 1 tbsp fresh ginger garlic paste
• 3 tbsp yogurt
• 1 tsp red chili flakes
• 1 tbsp lemon juice
• 1 tsp roasted cumin seeds (crushed)
• 1 tsp roasted coriander seeds (crushed)
• 1 tsp crushed black pepper
• 1/2 tsp all spice powder
• 2 tbsp oil
• 20 samosa/wanton wraps
• 1/2 cup finely chopped capsicum (about 75g)
• 2 tbsp sliced olives
• 1 cup shredded cheese (about 100g)

Ingredient Notes

Let’s talk ingredients for a sec! Using freshly roasted and crushed cumin and coriander seeds really elevates the flavor. Trust me, it makes a difference! You can roast them in a dry pan for a few minutes until fragrant, then grind them.

As for the wraps, you can use either samosa or wanton wraps – whatever you can easily find. Samosa wraps will give you a slightly thicker, more rustic cup, while wanton wraps are a bit more delicate. I’ve used both and honestly, they both work beautifully.

And the cheese? Feel free to experiment! Cheddar, mozzarella, Monterey Jack – they all melt beautifully and complement the spices. I often use a mix for extra flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate the chicken. In a bowl, combine the chicken cubes with ginger-garlic paste, yogurt, red chili flakes, lemon juice, cumin, coriander, black pepper, and all-spice powder. Give it a good mix and let it sit for at least 3-4 hours (or even overnight in the fridge for maximum flavor!).
2. Heat the oil in a pan over medium heat. Add the marinated chicken and cook until it’s tender and cooked through. Once it’s cool enough to handle, shred the chicken with two forks.
3. Now, preheat your oven to 180°C (350°F). Grease a cupcake pan – this is important so the cups don’t stick!
4. Cut the samosa/wanton wraps into rectangular strips. Layer 3-4 strips in each cupcake mold, pressing them gently to form a cup shape. Don’t worry if they’re not perfect, they’ll crisp up nicely in the oven.
5. In a bowl, mix the shredded chicken, chopped capsicum, and sliced olives. Then, fill each cup with this delicious mixture.
6. Top each cup with the remaining shredded cheese. If you’re feeling fancy, sprinkle on some chopped fresh coriander or chili flakes for a pop of color and extra flavor.
7. Bake for 15-20 minutes, or until the wraps are golden brown and the cheese is melted and bubbly.

Expert Tips

• Don’t overcrowd the pan when cooking the chicken. Cook in batches if necessary to ensure it browns nicely.
• For extra crispy cups, brush the wraps with a little oil before baking.
• If the wraps start to brown too quickly, loosely cover the cupcake pan with foil.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based chicken pieces and vegan cheese. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Simply use gluten-free wraps. They’re readily available in most supermarkets now.
• Spice Level: Adjust the amount of red chili flakes to your liking. If you like it really spicy, add a pinch of cayenne pepper too!
• Festival Adaptations: These are amazing for parties! They’re always a hit at Diwali and Eid gatherings.

Serving Suggestions

Serve these Chicken Samosa Cups warm with your favorite dipping sauce. Ketchup is a classic, but raita, mint chutney, or even a spicy mayo work beautifully. A side of sliced onions and a squeeze of lemon juice also adds a nice touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore their crispiness.

FAQs

Q: What type of wraps work best for this recipe?

A: Both samosa and wanton wraps work well! Samosa wraps are thicker, while wanton wraps are more delicate.

Q: Can I prepare the chicken filling ahead of time?

A: Absolutely! You can marinate and cook the chicken a day in advance and store it in the fridge. This will save you time when you’re ready to assemble the cups.

Q: Can these be made in an air fryer?

A: Yes! Air fry at 180°C (350°F) for about 8-10 minutes, or until golden brown and crispy.

Q: What dipping sauces pair well with Chicken Samosa Cups?

A: Ketchup, raita, mint chutney, and spicy mayo are all great options!

Q: How can I adjust the baking time if I’m using a different oven?

A: Keep an eye on them! Baking times can vary depending on your oven. Start checking at 15 minutes and adjust accordingly. You want the wraps to be golden brown and the cheese melted.