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chicken samosa recipe
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Chicken samosa

A cone shaped samosa made using chicken filling.
Prep Time30 mins
Cook Time1 hr 10 mins
Course: Indian Snacks
Cuisine: Hyderabadi
Servings: 5
Calories: 200kcal
Author: yummy indian kitchen


Maida dough:

  • 1.5 cup maida/ all purpose flour
  • 1/4 tsp salt/ to taste
  • 3 tsp oil (heat it for few minutes)
  • 0.5 cup water

Chicken stuffing:

  • 3 tbsp edible oil
  • tsp cumin seeds/ jeera
  • 1/2 tsp finely chopped green chillies
  • 2 tbsp finely chopped onions
  • 1/2 tsp ginger garlic paste
  • 250 gms minced chicken/ ground chicken/ chicken keema (washed well)
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder/ haldi powder
  • 1/4 tsp coriander powder/ dhaniya powder
  • 1/4 tsp cumin powder/ jeera powder
  • 1/4 tsp garam masala powder
  • 2 tbsp freshly chopped coriander leaves
  • 1 tbsp lemon extracted juice

Other ingredients:

  • 3 tbsp maida flour paste for sealing the samosa
  • oil for deep frying


Step 1(Making the chicken stuffing):

  • Firstly, take a pan, into it add oil and heat it.
  • Add the cumin seeds and allow them to splutter.
  • Add the chopped green chillies, chopped onions and saute for 2 minutes.
  • Add the ginger garlic paste and saute to get rid of the raw smell.
  • Add the minced chicken, mix and roast until color of the chicken changes.
  • Add dry spices such as salt as per taste, red chilli powder, turmeric powder, coriander powder, cumin powder, mix everything well and cook for few minutes.
  • Add garam masala powder, chopped coriander leaves, mix well and cook until the chicken is done while stirring in between.
  • Switch off the flame when the chicken gets cooked.
  • Add lemon extract all over the chicken and give a mix.
  • Rest the filling aside for later use.

Step 2 (Making the dough for chicken samosa):

  • Take a mixing bowl.
  • Add the maida flour and add salt as per taste.
  • Add hot oil or warm oil into the flour and crumble the mixture well.
  • Add water gradually and knead the dough into a soft pliable dough.
  • Cover the dough and rest it for 20 minutes.

Step 3(Rolling dough and roasting):

  • Take the dough and divide the dough into small portions of lemon size.
  • Take each dough portion, coat it with flour before rolling.
  • Roll the dough portion into a small circular shape of poori size sheet.
  • Roll all the portions into small chapati size sheets and keep aside.
  • Heat a tawa/griddle, add the round sheets on the tawa.
  • Roast each side for 20 seconds and not more than that.

Step 4 (Stuffing and folding):

  • Take each roasted pastry, apply maida paste all around the corners of the round sheet.
  • Add the stuffing and give a cone shape as shown in the picture or follow the video till the end and seal the cone properly with maida paste.
  • Make the samosa shapes of the remaining sheets.

Step 5(Deep frying):

  • Add oil in a wok for deep frying and heat it.
  • Carefully, add the chicken samosas into the oil.
  • Deep fry them on low to medium flame until they turn golden color.
  • Do not fry on high flame.
  • Take them out once they are done.
  • Spread them on a tissue paper to remove excess oil.
  • Serve hot with chutney or ketchup.



  • The samosa sheets if roasted can be frezzed and stored airtight for 2-3 weeks and used when needed.
  • The sheets if not roasted should be used directly and cannot be stored without roasting them.
  • The stuffing if made fresh and stuffed into the patties tastes best when deep fried.


Calories: 200kcal | Fat: 3g | Saturated Fat: 1g | Sodium: 1mg
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