Chicken Samosa Recipe – Crispy, Cheesy & Spice-Infused

Last Updated on 4 months by Neha Deshmukh

Chicken Samosa Recipe – Crispy, Cheesy & Spice-Infused

Hey everyone! If you’re anything like me, you absolutely love a good samosa. That flaky, golden crust giving way to a flavorful filling… pure bliss! I’ve been perfecting my chicken samosa recipe for ages, and I’m so excited to finally share it with you. This isn’t your average samosa, though – we’re adding a little cheesy goodness that takes it to a whole new level. Trust me, these are addictive!

Why You’ll Love This Recipe

These chicken samosas are the perfect blend of crispy, savory, and cheesy. They’re fantastic as a snack, appetizer, or even a light meal. Plus, they’re surprisingly fun to make (though a little time-consuming, it’s totally worth it!). The combination of aromatic Indian spices with tender chicken and melted mozzarella is just… chef’s kiss.

Ingredients

Here’s what you’ll need to create these delicious pockets of joy:

• 250 gm boneless chicken
• ¼ tsp turmeric powder
• ½ tsp chili powder (adjust to your spice preference!)
• ½ tbsp coriander powder
• ½ tsp garam masala powder
• 1 small onion, finely sliced
• 1 tsp ginger-garlic paste
• Salt to taste
• As required Mozzarella cheese, shredded
• Samosa sheets (store-bought or homemade)
• 3 tbsp all-purpose flour
• Water (for making the sealing paste)
• Oil for frying

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything comes together perfectly!

Chicken Selection & Preparation: I prefer using boneless, skinless chicken thighs for this recipe. They stay nice and tender during the pressure cooking process. Cut the chicken into small, bite-sized pieces before you start.

Spice Blend Breakdown (Turmeric, Chili Powder, Coriander, Garam Masala): These spices are the heart and soul of any good Indian dish! Turmeric adds color and a subtle earthy flavor, chili powder brings the heat, coriander provides a fragrant base, and garam masala ties everything together with its warm, complex notes. Don’t be afraid to adjust the chili powder to your liking.

Samosa Sheet Varieties – Homemade vs. Store-Bought: Honestly? Life’s too short to always make everything from scratch. Store-bought samosa sheets are perfectly fine and save a ton of time. But if you’re feeling ambitious, homemade sheets are amazing! You can find recipes online.

The Role of Mozzarella: A Fusion Twist: Okay, this is where I put my own spin on things. Traditional samosas don’t have cheese, but the mozzarella adds a lovely creaminess and stretch that my family absolutely loves. Feel free to experiment with other cheeses too!

Oil Choice for Frying – Regional Preferences: In North India, we often use mustard oil for frying, but it has a strong flavor. Sunflower or vegetable oil are great neutral options. Just make sure it’s hot enough!

Step-By-Step Instructions

Alright, let’s get cooking!

First, pressure cook the chicken with turmeric powder, chili powder, coriander powder, garam masala powder, sliced onion, ginger-garlic paste, and salt for one whistle. Let the pressure release naturally.

Next, sauté the cooked chicken on high heat until the masala coats the meat beautifully. You want to retain a little moisture, so don’t overcook it. Let the filling cool completely.

While the filling cools, mix the all-purpose flour with water to create a thick sealing paste. This is your glue!

Now, for the assembly. Layer two samosa sheets in a cross shape. Place a generous spoonful of the chicken filling and a sprinkle of mozzarella cheese in the center.

Fold the sheets over to form a triangular or square pocket, sealing the edges firmly with the flour paste. This is important – you don’t want any leaks!

Repeat until all the filling is used. If you have leftovers, you can freeze the assembled samosas for later. Just pop them in the freezer on a tray until solid, then transfer them to a freezer bag.

Finally, heat the oil in a deep frying pan. Carefully deep-fry the samosas until they’re golden brown and crispy. Drain on paper towels and serve warm with your favorite chutney or sauce.

Expert Tips

A few little secrets to samosa success!

Achieving the Perfect Samosa Shape & Seal: Practice makes perfect! Don’t worry if your first few aren’t perfect triangles. The most important thing is to seal the edges well to prevent bursting.

Maintaining Moisture in the Filling: Nobody likes a dry samosa! That’s why we don’t completely dry out the chicken during the sautéing step. A little moisture is good.

Oil Temperature Control for Crispy Samosas: The oil needs to be hot enough to cook the samosas quickly and create a crispy crust, but not so hot that they burn. Around 350°F (175°C) is ideal.

Preventing Samosas from Bursting During Frying: A good seal is key, but also don’t overcrowd the pan. This lowers the oil temperature and can cause bursting.

Variations

Let’s get creative!

Vegan Chicken Samosa Adaptation: Swap the chicken for crumbled tofu or jackfruit. You can also use a vegan mozzarella alternative.

Gluten-Free Samosa Options (Flour Alternatives): Use a gluten-free all-purpose flour blend for the sealing paste. You might need to adjust the amount of water.

Spice Level Adjustments – Mild to Fiery: Reduce or omit the chili powder for a milder flavor. Or, add a pinch of cayenne pepper for extra heat!

Festival Adaptations (Diwali, Eid): These are always a hit during festivals! I often make a big batch for Diwali and Eid gatherings.

Serving Suggestions

These are amazing with a side of mint-coriander chutney, tamarind chutney, or even just ketchup. A dollop of yogurt also works beautifully.

Storage Instructions

Leftover samosas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore their crispiness.

FAQs

Let’s answer some common questions!

Can I make the chicken filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

What is the best way to freeze uncooked samosas? Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag.

Can I bake these samosas instead of frying? Yes, you can! Brush them with oil and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.

What dipping sauces pair well with chicken samosas? Mint-coriander chutney, tamarind chutney, ketchup, or yogurt are all great options.

How can I adjust the spice level to suit my preference? Simply adjust the amount of chili powder.

What type of oil is best for deep frying samosas to achieve a crispy texture? Sunflower or vegetable oil are good neutral options.

Can I use a different cheese than mozzarella? Definitely! Cheddar, Monterey Jack, or even paneer (Indian cheese) would work well.