If you enjoy the flavor of curry, then this simple baked chicken samosa recipe is sure to be a hit. A semi-homemade version of the classic stuffed pastry dish made popular in Indian restaurants throughout America, this is a fun spin on the classic dish. While not authentic to a true samosa, it is a passable substitute that is simple to prepare, flavorful, and can be an excellent appetizer or main dish when served with your favorite sides.
Baked Chicken Samosa
The flavors in this samosa recipe are similar to what you might find in various regions of India, but they are not what I would even dare to say are authentic. It is, at best, a delicious chicken pocket that is perfect for a fast meal, and it pays homage to the flavors of curry and rich spices of the East.
Typically found in Middle Eastern or far Eastern countries, it is traditionally deep-fried in a fluffy homemade pastry. This version uses shortcuts and makes it easier to prepare at home for a similar flavor and texture without the long hours of preparation.
Are Chicken Samosas Healthy?
As traditional samosas are deep-fried, they are not what I would consider a healthy recipe. However, this particular recipe is healthier as it uses lean ground chicken for the filling and a baked puff pastry. With lower calories in this version, it can easily fit into many meal plans that are commonly considered healthy. As I often mention, what you deem healthy may not be for someone else, so use wise judgment on this when adding to your meal plan.
Is This a Spicy Samosas Recipe?
While the recipe does include red pepper flakes, it is not a terribly spicy dish. The level of heat in this recipe can easily be adjusted. If you prefer little to no heat, simply remove the red chili flakes from the ingredients. You can also amp up the flavor by dicing and cooking chiles into the mixture or adding extra chile into the spice mixture. In our home, mild is preferred so this recipe fits somewhere between spicy and mild for a nice heat that is there but not overpowering.
You can also add this as a part of a larger meal that has more mild flavors if preferred. Served alongside this fragrant Indian style rice recipe, it's a great dish that is flavorful, comforting, and satisfying. You might also enjoy this with a finishing dessert of this creamy Indian custard dessert recipe. A tasty treat that is mellow and a great finish to a spicier meal.
Can I Add Other Vegetables to My Samosa?
You can definitely change up the mixture inside your samosa. The basic chicken mixture is seasoned and includes onion, but you can add in other vegetables if you wish. A common choice is a potato and pea filling, and you could do that for this, or simply mix in things like bell pepper, mushrooms, celery, carrots, or peas with the chicken if you prefer. We also often see cauliflower in this dish, and it would pair wonderfully with the chicken mince for a nice texture and flavor.
What Dipping Sauce Goes With Chicken Samosas?
When serving samosas, you may find them traditionally served with a mint cilantro chutney or a tamarind chutney. We love the sweetness of the tamarind chutney when the samosa is a bit spicier. The mint cilantro chutney is great with any samosa but especially nice for a bright flavor against this chicken dish.
You can purchase this ready-made in most Asian food stores, or you can follow a recipe from My Heart Beets blog. She focuses on more authentic cuisine and has excellent recipes for chutneys and sauces that would pair wonderfully with this and other dishes with similar flavor profiles.
What Are The Ingredients for Samosa?
- Phyllo dough
- Ground chicken
- Red onion
- Ginger garlic paste
- Ground cumin
- Ground coriander
- Curry powder
- Red pepper flakes
- Lime juice
Handy Kitchen Tools
How Can I Make Chicken Samosa at Home?
Preheat the oven to 375°F and line a baking sheet with parchment paper then set aside.
In a large skillet, over medium heat, melt 1 tablespoon butter.
To the butter, add the chopped purple onion and saute, stirring regularly, for 2-3 minutes until the onions are translucent.
Add the ginger-garlic paste, cumin, coriander, curry powder, and red pepper flakes and stir to combine with the onions. Cook for 1 minute until fragrant, then add lime juice and stir well.
Add the ground chicken and cilantro to the mixture and continue mixing to combine. Cook on medium heat for 8-10 minutes until cooked through. Stir and break up chicken as it cooks so it becomes a small crumbled mixture.
Remove from heat and set aside to cool.
Separate 2 sheets of phyllo dough and place on your work surface then brush with melted butter.
Place a heaping spoon of the chicken mixture on the far end of the pastry at an angle.
Fold the pastry over the chicken at an angle to form a triangle.
Continue folding the pastry back and forth creating a triangle pocket that is several layers thick with chicken in the middle.
Repeat this process making 8-9 pastries.
Place the filled pastries on the baking sheet and brush the top with additional butter.
Bake for 20-25 minutes until golden on top and crispy.
Serve with dipping sauce or alongside your favorite Indian cuisine.
More Delicious Recipes
We love richly seasoned cuisine, and below you will find some of our favorites that are easy to make and perfect for sharing with your friends and family. Experiment in the kitchen with your favorite flavors and create fun new dishes that are sure to please.
- Creamy Indian Butter Chicken Recipe
- The Best Veg Manchurian Recipe with Gravy
- Indian Minced Meat Qeema
- Flavorful Chicken Dhansak Curry with Lentils
- The Best Homemade Naan Recipe
- 1 pkg phyllo dough
- 1 lb ground chicken
- 1 small red onion, chopped
- 1 tbsp garlic ginger paste
- ½ cup cilantro, chopped
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp curry powder
- ½ tsp red pepper flakes (or less to taste)
- 1 tsp lime juice
- 3 tbsp butter, divided
- Preheat the oven to 375°F and line a baking sheet with parchment paper then set aside.
- In a large skillet, over medium heat, melt 1 tablespoon butter.
- To the butter, add the chopped purple onion and saute, stirring regularly, for 2-3 minutes until the onions are translucent.
- Add the ginger-garlic paste, cumin, coriander, curry powder, and red pepper flakes and stir to combine with the onions. Cook for 1 minute until fragrant, then add lime juice and stir well.
- Add the ground chicken and cilantro to the mixture and continue mixing to combine. Cook on medium heat for 8-10 minutes until cooked through. Stir and break up chicken as it cooks so it becomes a small crumbled mixture.
- Remove from heat and set aside to cool.
- Separate 2 sheets of phyllo dough and place on your work surface then brush with melted butter.
- Place a heaping spoon of the chicken mixture on the far end of the pastry at an angle.
- Fold the pastry over the chicken at an angle to form a triangle.
- Continue folding the pastry back and forth creating a triangle pocket that is several layers thick with chicken in the middle.
- Repeat this process making 8-9 pastries.
- Place the filled pastries on the baking sheet and brush the top with additional butter.
- Bake for 20-25 minutes until golden on top and crispy.
- Serve with dipping sauce or alongside your favorite Indian cuisine.
For an easy treat later down the road, make these in large batches and freeze before baking. When ready, simply place on a baking sheet and bake as directed.
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Amount Per Serving: Calories: 150Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 113mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 12g