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A wooden plate piled with hot and Crispy Chicken Samosas , with one broken open to reveal the savory spiced chicken filling, served with a side of mint chutney.

Easiest Crispy Chicken Samosas (Fry, Bake or Air Fry!)

Stop buying frozen! Make amazing homemade chicken samosas with this easy recipe. Perfectly spiced filling, super crispy crust. Fry, bake, or air fry options included!
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 2
Course: Appetizer, Iftar, Party Food, Snack, Street Food
Cuisine: Indian, Pakistani, South Asian
Calories: 2600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp Vegetable Oil
  • 1 medium Onion finely chopped
  • 1 tsp Ginger-Garlic Paste
  • 2 reen Chilies finely chopped
  • 0.5 lb Boneless Chicken (250g) boiled & shredded
  • 1 tsp Garam Masala
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 0.25 tsp Turmeric Powder
  • 1 tsp Salt or to taste
  • 0.25 cup Fresh Cilantro chopped
  • 1 tsp Lemon Juice
For the Sealing Paste
  • 2 tbsp Water
For Assembly and Frying
  • 20 Samosa Pastry Sheets (Samosa Patti) thawed

Equipment

  • 1 Frying Pan For cooking the filling.
  • 1 Wok or Deep Pot For deep frying.
  • 1 Slotted Spoon For safely removing samosas from oil.
  • 1 Wire Cooling Rack To keep the samosas crispy.
  • 1 Kitchen Thermometer Recommended for perfect oil temperature

Method
 

Make the Flavorful Chicken Filling
  1. Heat 1 tbsp of vegetable oil in a skillet. Add the chopped onion and sauté for 3-4 minutes until soft.
    A close-up shot of finely chopped onions sizzling in hot oil in a dark frying pan, becoming soft and translucent to create the flavor base for a samosa filling.
  2. Add the ginger-garlic paste and green chilies. Cook for another minute until fragrant.
    An action shot of chopped green chilies and ginger-garlic paste being added from a white bowl into a hot frying pan with sizzling translucent onions.
  3. Add the shredded chicken and all dry spices. Stir and cook for 2-3 minutes.
    A close-up of a frying pan with shredded chicken, vibrant piles of red chili powder and yellow turmeric, and fresh cilantro being mixed into sautéed onions with a wooden spoon.
  4. Turn off the heat. Stir in the fresh cilantro and lemon juice. Transfer the filling to a bowl and let it cool down completely.
    A white ceramic bowl filled with the hot, steaming, cooked filling for chicken samosas, containing shredded chicken, diced carrots, green peas, and fresh herbs.
Fold the Samosas
  1. Prepare the sealing paste by mixing the flour and water until you have a thick paste.
    A small white bowl filled with a smooth, thick flour and water paste, used as an edible glue to seal the edges of samosas, on a kitchen countertop.
  2. Take one pastry sheet and fold it to form a cone.
    A top-down view of a pair of hands carefully folding a flat samosa pastry wrapper into a cone shape on a clean white countertop before adding the filling.
  3. Spoon 1-2 tablespoons of the cooled filling into the cone.
    A close-up of a pair of hands carefully crimping and sealing the edge of a filled chicken samosa to create a decorative, secure closure before frying.
  4. Apply the flour paste to the edges and fold to seal the samosa into a tight triangle. Repeat for all sheets.
    A close-up of hands pinching the final edge to seal a homemade samosa made with soft dough, showing the classic potato and pea filling inside.
Fry to Crispy Perfection
  1. Heat oil in a wok to 350°F (175°C).
    A black wok filled with cooking oil being heated on a gas stove, with a deep-fry thermometer clipped to the side showing the oil has reached the perfect temperature of 350°F.
  2. Carefully slide 3-4 samosas into the hot oil. Fry for 5-7 minutes, turning occasionally, until deep golden-brown and crispy.
    An action shot of several triangular samosas being deep-fried to a perfect golden-brown in a wok of hot, bubbling oil, with a pair of tongs lifting one out.
  3. Remove with a slotted spoon and place on a wire cooling rack to drain.
    Four perfectly golden-brown and crispy homemade samosas draining on a metal wire rack set over a paper towel to remove excess oil after frying.

Notes

    • The Secret to "Guaranteed Crispy" Samosas: The most important "hack" for crispy samosas is the oil temperature. Frying at a steady 350°F (175°C) is the sweet spot for a perfect, golden, non-greasy result. Using a kitchen thermometer is highly recommended.
    • Cool the Filling Completely: It might be tempting to start folding right away, but using a hot or even warm filling is the number one reason pastry tears and samosas become soggy. Be patient and let it cool!
    • Keep Your Pastry from Drying Out: Samosa pastry sheets (patti) can dry out in minutes. While you are working on folding one samosa, always keep the rest of the stack covered with a slightly damp kitchen towel.
    • Freezing Hack (Best Tip for Parties!): Assemble the uncooked samosas and place them in a single layer on a baking sheet. Freeze for about an hour until solid. Once solid, transfer them to a freezer-safe bag. They can be fried directly from frozen—just add an extra 2-3 minutes to the cooking time.
    • How to Reheat Leftovers: The best way to bring back the crispiness is to reheat fried samosas in an air fryer or an oven at 375°F (190°C) for 5-7 minutes. Avoid the microwave, as it will make them soft.
    • This is the best way to have delicious, homemade Crispy Chicken Samosas ready to fry anytime!