Chicken Samosa Recipe – Kashmiri Chili & Fennel Flavors

Last Updated on 2 months by Neha Deshmukh

Chicken Samosa Recipe – Kashmiri Chili & Fennel Flavors

Hey everyone! If you’ve ever craved that perfect, crispy, flavorful samosa, you’re in the right place. I remember the first time I tried to make samosas – it was a bit of a disaster, honestly! But after a lot of practice (and a few burnt fingers!), I’ve perfected a recipe that I’m so excited to share with you. This isn’t just any chicken samosa recipe; it’s packed with the warm, aromatic flavors of Kashmiri chili and fennel, making it truly special.

Why You’ll Love This Recipe

These chicken samosas are seriously addictive. The filling is tender, subtly spiced, and incredibly flavorful. The pastry is flaky and golden brown, and the combination is just… chef’s kiss. They’re perfect for a party, a cozy night in, or even just a satisfying snack. Plus, the aroma while they’re frying? Unbeatable!

Ingredients

Here’s what you’ll need to create these delicious treats:

• 2 chicken breasts (about 300g)
• 1 tsp Kashmiri red chili powder
• 1/8 tsp turmeric powder
• 1/2 tsp garam masala
• 1.5 tsp fennel powder
• 1 tsp coriander powder
• 1/2 tsp ground pepper
• 2 tbsp oil
• 2 onions, finely chopped
• 1/2 tbsp ginger-garlic paste
• 1-2 green chilies, finely chopped (adjust to your spice preference!)
• 1/4 cup cilantro, chopped
• 1 cup all-purpose flour (120g)
• 1 egg, beaten (optional, for brushing)

Ingredient Notes

Let’s talk about a few key ingredients.

• Kashmiri Red Chili Powder: This isn’t just about heat; it’s about color and a mild, fruity flavor. It gives the filling a beautiful vibrant red hue without being overwhelmingly spicy. You can find it at most Indian grocery stores, or online.
• Fennel Powder: This is where the magic happens! Fennel adds a unique sweetness and aroma that’s common in Kashmiri cuisine. It’s a bit different than you might expect in a samosa, but trust me, it elevates the flavor profile beautifully. It’s a regional spice blend that really makes this recipe stand out.
• Oil: Any neutral oil like vegetable or canola will work well for frying.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken breasts with Kashmiri red chili powder, turmeric powder, garam masala, fennel powder, coriander powder, pepper, and salt. Mix well and let it sit for at least 30 minutes – longer is even better!
2. Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they become translucent and lightly golden.
3. Add the ginger-garlic paste and green chilies to the pan. Sauté for another minute until fragrant.
4. Now, add the marinated chicken to the pan. Cook until the chicken is tender and lightly browned, breaking it up with a spoon as it cooks.
5. Once the chicken is cooked through, mix in the chopped cilantro and adjust the seasoning to your liking. Set the filling aside to cool.
6. Time for the pastry! In a large bowl, knead together the flour, salt, and water to form a smooth, pliable dough.
7. Roll out the dough thinly on a lightly floured surface. Cut out circles (about 4-5 inches in diameter). Lightly warm each circle on a dry pan for a few seconds – this helps prevent cracking when you fold them.
8. Cut each circle in half. Shape each half into a cone.
9. Fill each cone with a generous spoonful of the chicken mixture. Moisten the edges of the pastry with a little water or flour paste and seal tightly, ensuring there are no gaps.
10. Optional: Brush the samosas with beaten egg for a beautiful golden gloss.
11. Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully deep fry the samosas in batches until they are golden brown and crispy.
12. Remove the samosas from the oil and drain on paper towels.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy samosas.
• Make sure the filling is completely cool before filling the samosas. Warm filling can make the pastry soggy.
• Sealing the edges properly is crucial to prevent the filling from leaking out during frying.

Variations

• Vegan Adaptation: Use plant-based chicken alternatives and replace the egg wash with a mixture of plant-based milk and a pinch of turmeric for color.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend. You might need to adjust the amount of water slightly to achieve the right dough consistency.
• Spice Level: If you’re sensitive to heat, reduce the number of green chilies or remove the seeds before chopping. My friend, Priya, always adds an extra chili – she loves the kick!
• Festival Adaptations: These samosas are a huge hit during Diwali and Eid! They’re a perfect savory snack to balance out the sweets.

Serving Suggestions

Serve these warm with your favorite chutney, ketchup, or chili sauce. A side of cooling yogurt raita also works beautifully.

Storage Instructions

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

FAQs

• What is the best way to seal the samosa edges? A simple flour and water paste works wonders! Just mix a little flour with water to form a paste and use it to glue the edges together.
• Can I make the chicken filling ahead of time? Absolutely! You can prepare the filling a day in advance and store it in the refrigerator.
• What oil is best for deep frying samosas? Vegetable, canola, or peanut oil are all good choices.
• How can I achieve a flaky samosa crust? Lightly warming the dough circles on a dry pan before filling helps create a flakier crust.
• Can I bake these samosas instead of frying? Yes, you can! Brush the samosas with oil and bake at 400°F (200°C) for 20-25 minutes, or until golden brown. They won’t be quite as crispy as fried samosas, but still delicious!