Chicken tikka samosas

samosas laid on a blue paper with some ketchup on the side

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4.88 from 16 votes

A tikka flavored chicken and onion filling for samosas

Prep Time35

Cook Time20

Total Time55

Course: Appetizer, iftar, Snack

Cuisine: Fusion Food, pakistani

Servings: medium samosas

Calories: 45kcal

Author: Wajiha

Ingredients

500 gm boneless chicken fillets
2 tbsp cream fresh / canned / cooking or any that is available
4 cups sliced onion or 240 gm (or 4 medium onions)
1/2 cup mint leaves about a handful
3 tbsp all purpose flour
30 samosa sheets.
2 pieces charcoal to give smoke.

Chicken Marination (to use boxed spices see notes)

1 1/2 tsp Salt
1/2 tsp Black pepper powder
1 tsp Red chili powder
1/4 tsp Turmeric powder
1 tsp Cumin powder zeera
1/2 tsp Garam masala powder all spice powder
1 tbsp Garlic ginger paste
1 tsp Coriander powder
3 pinches of orange-red food color
2 tbsp Lemon Juice
2 tbsp Vinegar
1/2 cup yogurt

Instructions

Mix everything together from the chicken marination list and marinate the chicken in it for about 20 mins.
In a pot or a pan, add 2 tbsp of oil and turn it on at medium flame.
Tap the chicken pieces to make sure the extra marinade stays in the bowl and add the chicken fillets in the pot. Sear lightly on both sides for 5 mins. Add 1/2 cup of water and cover the lid to cook the chicken through for another 10 mins.
Turn off the flame and remove the chicken in a bowl. Use the paddle attachment in a stand mixer or a hand held electric beater to shred the chicken within 2 mins. Set aside.
In the same pan, add another 1 tbsp of oil at medium low flame and add onions, mint leaves and left over chicken marinade.
Allow the onions to cook for around 10 mins or until all the water from the onions dries up.
Add the chicken and cream back into the onions. Mix at high flame for 2 mins. Turn off the flame and allow the chicken to cool down.
Assembling
Make a flour slurry by mixing flour with about 1/2 cup of water. You can also use plain water if you like.
Use a tablespoon of filling to fill each samosa wrapper and sealing with the flour slurry.
Place all wrapped samosas on a plate and fry/bake directly or freeze for later.
Frying/Baking
Airfryer OR Baked- Preheat airfryer or oven at 350 degree F or 175 Degree C and Coat each samosa with oil and arrange them in your air fryer basket. You'll need about 20 to min to get a nice golden color, flipping the samosas at the 10 min mark. Depending on the size of your basket, you may need to do this a couple of times

Notes

You can also use Boxed or packet pre-made chicken tikka spice mix instead of using all the ingredients mentioned in the chicken marination, simply follow instructions on the box and add 1/2 tsp extra salt.
To freeze samosas, allow them to harden up on a plate in the freezer without touching each other, and then put them in a ziplock bag and freeze for about 3 to 4 months.

Nutrition