Chicken Keema Samosa Recipe
A non-veg Indian recipe with boneless chicken - minced, onion - finely chopped, cloves garlic - finely chopped. Ready in 1h, serves 6.
Curated byAarav Mehta🇮🇳
Instructions
32 steps- 1
To begin making the Chicken Keema Samosa recipe, place the flour, ghee, salt and ajwain in the food processor
boneless chicken - minced(250 grams)all purpose flour (maida)(1 cup)tablespoons ghee(2)salt(1/2 teaspoon)ajwain (carom seeds)(1 teaspoon) - 2
Add little water at a time and make a firm and yet smooth dough
water - to knead - 3
Divide the dough into large lemon size portions
- 4
Cover the dough and keep aside
- 5
In the same food processor jar, attach the chopper blade
- 6
Add the chicken and blend to make a fine mince of the chicken
boneless chicken - minced(250 grams) - 7
Keep aside
- 8
The next step is to make the chicken keema samosa filling
boneless chicken - minced(250 grams) - 9
Heat oil over medium heat in a pan; add the ginger, garlic, green chillies and onions and saute until the onions soften
onion - finely chopped(1)cloves garlic - finely chopped(4)inch ginger - finely chopped(1)green chillies - finely chopped(2)red chilli powder(1/2 teaspoon) - 10
Once the onions soften, add the red chilli powder, garam masala powder, amchur powder, chaat masala powder, minced chicken and salt
boneless chicken - minced(250 grams)onion - finely chopped(1)red chilli powder(1/2 teaspoon)garam masala powder(1 teaspoon)amchur (dry mango powder) - crushed(1 teaspoon)chaat masala powder - as required(1/2 teaspoon)salt(1/2 teaspoon) - 11
Saute the chicken keema along with the spices until the chicken is cooked
boneless chicken - minced(250 grams) - 12
It takes just about 4 minutes to cook the chicken
boneless chicken - minced(250 grams) - 13
Once the chicken is cooked, you will notice it resembles an egg scramble
boneless chicken - minced(250 grams) - 14
Turn off the heat at this stage, check the salt and spices and adjust to suit your taste
salt(1/2 teaspoon) - 15
Once done, stir in the mint or coriander leaves and stir and allow it to cool
mint leaves (pudina) - finely chopped(6) - 16
The final step is to make the chicken keema samosa
boneless chicken - minced(250 grams) - 17
Fill a small cup with water and keep aside; this will be used for sealing the edges of the cone
water - to knead - 18
On a floured surface, roll each portion into 6 inch diameter circle and cut each circle into half
inch ginger - finely chopped(1)all purpose flour (maida)(1 cup) - 19
Spread the water lightly all along the edge of the semicircle
water - to knead - 20
Fold the semicircle into a cone shape and seal the side edges and not the opening of the cone
- 21
Pick the cone up in your hands
- 22
Fill the cone with one or two tablespoons of potato filling
tablespoons ghee(2) - 23
Press this filling down gently into the cone with your fingers
- 24
Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed
inch ginger - finely chopped(1) - 25
Continue to make the chicken keema samosa the similar way
boneless chicken - minced(250 grams) - 26
Heat oil in a heavy bottomed pan for deep frying on medium heat; gently slip in a couple of chicken keema samosas into the frying pan and allow them to fry on medium heat
boneless chicken - minced(250 grams)sunflower oil - for deep frying - 27
Turn the samosas around in the oil once they come floating to the top
- 28
Fry them till they turn into a light golden-brown colour on all sides
- 29
Keep the heat on medium all along
- 30
High heat can brown the crust faster but not make the crust crispier
- 31
Continue the procedure with the remaining filled chicken keema samosa and drain them on absorbent paper
boneless chicken - minced(250 grams) - 32
Serve Chicken Keema Samosa as a snack with Dhaniya Pudina Chutney and Date Tamarind Chutney as a delicious evening snack for the rainy day/ monsoons
boneless chicken - minced(250 grams)
Rate this recipe
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Chicken Keema Samosa Recipe
A non-veg Indian recipe with boneless chicken - minced, onion - finely chopped, cloves garlic - finely chopped. Ready in 1h, serves 6.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
32 steps- 1
To begin making the Chicken Keema Samosa recipe, place the flour, ghee, salt and ajwain in the food processor
boneless chicken - minced(250 grams)all purpose flour (maida)(1 cup)tablespoons ghee(2)salt(1/2 teaspoon)ajwain (carom seeds)(1 teaspoon) - 2
Add little water at a time and make a firm and yet smooth dough
water - to knead - 3
Divide the dough into large lemon size portions
- 4
Cover the dough and keep aside
- 5
In the same food processor jar, attach the chopper blade
- 6
Add the chicken and blend to make a fine mince of the chicken
boneless chicken - minced(250 grams) - 7
Keep aside
- 8
The next step is to make the chicken keema samosa filling
boneless chicken - minced(250 grams) - 9
Heat oil over medium heat in a pan; add the ginger, garlic, green chillies and onions and saute until the onions soften
onion - finely chopped(1)cloves garlic - finely chopped(4)inch ginger - finely chopped(1)green chillies - finely chopped(2)red chilli powder(1/2 teaspoon) - 10
Once the onions soften, add the red chilli powder, garam masala powder, amchur powder, chaat masala powder, minced chicken and salt
boneless chicken - minced(250 grams)onion - finely chopped(1)red chilli powder(1/2 teaspoon)garam masala powder(1 teaspoon)amchur (dry mango powder) - crushed(1 teaspoon)chaat masala powder - as required(1/2 teaspoon)salt(1/2 teaspoon) - 11
Saute the chicken keema along with the spices until the chicken is cooked
boneless chicken - minced(250 grams) - 12
It takes just about 4 minutes to cook the chicken
boneless chicken - minced(250 grams) - 13
Once the chicken is cooked, you will notice it resembles an egg scramble
boneless chicken - minced(250 grams) - 14
Turn off the heat at this stage, check the salt and spices and adjust to suit your taste
salt(1/2 teaspoon) - 15
Once done, stir in the mint or coriander leaves and stir and allow it to cool
mint leaves (pudina) - finely chopped(6) - 16
The final step is to make the chicken keema samosa
boneless chicken - minced(250 grams) - 17
Fill a small cup with water and keep aside; this will be used for sealing the edges of the cone
water - to knead - 18
On a floured surface, roll each portion into 6 inch diameter circle and cut each circle into half
inch ginger - finely chopped(1)all purpose flour (maida)(1 cup) - 19
Spread the water lightly all along the edge of the semicircle
water - to knead - 20
Fold the semicircle into a cone shape and seal the side edges and not the opening of the cone
- 21
Pick the cone up in your hands
- 22
Fill the cone with one or two tablespoons of potato filling
tablespoons ghee(2) - 23
Press this filling down gently into the cone with your fingers
- 24
Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed
inch ginger - finely chopped(1) - 25
Continue to make the chicken keema samosa the similar way
boneless chicken - minced(250 grams) - 26
Heat oil in a heavy bottomed pan for deep frying on medium heat; gently slip in a couple of chicken keema samosas into the frying pan and allow them to fry on medium heat
boneless chicken - minced(250 grams)sunflower oil - for deep frying - 27
Turn the samosas around in the oil once they come floating to the top
- 28
Fry them till they turn into a light golden-brown colour on all sides
- 29
Keep the heat on medium all along
- 30
High heat can brown the crust faster but not make the crust crispier
- 31
Continue the procedure with the remaining filled chicken keema samosa and drain them on absorbent paper
boneless chicken - minced(250 grams) - 32
Serve Chicken Keema Samosa as a snack with Dhaniya Pudina Chutney and Date Tamarind Chutney as a delicious evening snack for the rainy day/ monsoons
boneless chicken - minced(250 grams)
Rate this recipe
