Chicken Samosas

Crisp Pakistani samosas filled with a dry, warmly spiced chicken and pea mixture, with reliable folding, sealing and frying guidance.

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The best chicken samosa filling is flavourful but completely cool and dry before wrapping. That keeps the pastry crisp and prevents steam or loose liquid from opening the seams in hot oil.

Ingredients

• 600 g Boneless chicken thighs (trimmed and cut into 3 cm pieces)
• 250 ml Water (for poaching)
• 1.5 tsp Fine salt (divided)
• 2 tbsp Neutral oil (for the filling)
• 1 medium Onion (finely chopped)
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 100 g Green peas (thawed if frozen)
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.75 tsp Garam masala
• 0.75 tsp Kashmiri chilli powder (reduce for mild)
• 2 Green chillies (finely chopped; optional)
• 20 g Fresh coriander (finely chopped)
• 1 tbsp Lemon juice
• 24 Samosa pastry sheets (kept covered to prevent drying)
• 3 tbsp Plain flour (mixed with 4 tablespoons water into a thick sealing paste)
• 1.5 litres Neutral frying oil (approximately)

Step-by-step method

1. Put the chicken, poaching water and 1/2 teaspoon salt in a saucepan. Bring to a gentle simmer, cover and cook for 12 to 15 minutes until the thickest piece reaches 75°C. Transfer the chicken to a plate and reserve 2 tablespoons of the liquid.
2. When cool enough to handle, shred the chicken finely with two forks. Large chunks can puncture the pastry, so shorten any long strands with a knife.
3. Heat 2 tablespoons oil in a wide frying pan over medium heat. Cook the onion for 5 minutes until soft but not deeply browned, then add ginger and garlic and stir for 45 seconds.
4. Add peas, cumin, coriander, garam masala, chilli powder, remaining salt and optional green chillies. Stir for 1 minute, then add the chicken and reserved liquid and cook until the mixture is evenly seasoned and completely dry.
5. Take the pan off the heat, mix in coriander and lemon juice, spread the filling on a tray and cool completely. Never wrap warm filling: trapped steam softens the pastry and weakens the seams.
6. Place one pastry strip vertically and fold the lower corner diagonally to form a cone. Fill with about 1 heaped tablespoon chicken, leaving space at the top, continue folding into a triangle and seal the final flap with flour paste.
7. Keep finished samosas under a barely damp cloth while shaping the rest. Press every corner gently to check for gaps; exposed filling will leak and make the frying oil spit.
8. Heat the frying oil in a deep heavy pan to 165°C, filling the pan no more than halfway. Fry 5 to 6 samosas for 6 to 8 minutes, turning occasionally, until crisp and evenly deep golden; let the oil return to temperature between batches.
9. Lift onto a wire rack rather than stacking on paper, and rest for 3 minutes before serving. The filling should be steaming hot and the pastry crisp; serve with mint chutney or tamarind chutney.