Chicken Samosas with Cilantro Chutney is a beloved South Asian snack that perfectly combines flaky, golden pastry with a rich, flavorful chicken filling. Each bite delivers a satisfying crunch followed by a burst of spiced chicken, onions, and herbs, complemented by the refreshing tang of cilantro chutney.

This dish captures the essence of traditional Indian street food—comforting, aromatic, and irresistible. Whether served as an appetizer, a party snack, or part of a festive spread, these samosas promise an authentic taste of India that’s both comforting and exciting.

Why I Love This Recipe

I love this recipe because it’s a beautiful blend of texture and flavor—crispy pastry on the outside and juicy, spiced chicken inside. The filling is rich with warm spices like cumin, coriander, and garam masala, balanced by the fresh burst of cilantro chutney.

It’s the kind of recipe that fills the kitchen with irresistible aromas and brings people together. Making samosas from scratch may seem elaborate, but the result is so rewarding. It’s a labor of love that’s always worth the effort—especially when you see everyone’s faces light up at first bite.

Why It’s a Must-Try Dish

This dish is a must-try because it represents the heart of Indian comfort food—crispy, flavorful, and deeply satisfying. Unlike store-bought versions, homemade chicken samosas allow you to control the spice levels, fillings, and freshness. The accompanying cilantro chutney adds brightness and a hint of heat, elevating the entire experience.

Whether you’re new to Indian cooking or a seasoned home chef, this recipe offers a perfect balance of authenticity and simplicity. It’s also versatile enough to serve at family dinners, parties, or as a quick snack with tea.

Recipe Details

Preparation Time: 40 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 10 samosas (serves 4)
Calories: Approximately 220 kcal per samosa (including chutney)
Course: Appetizer / Snack
Cuisine: Indian

Ingredients

For the Samosa Dough

• 2 cups all-purpose flour
• 3 tablespoons oil or ghee
• ½ teaspoon salt
• Water, as needed to form dough

For the Chicken Filling

• 2 tablespoons oil
• 1 pound (450 g) ground or finely chopped chicken
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 green chili, finely chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon turmeric powder
• Salt and pepper, to taste
• 2 tablespoons chopped cilantro
• Juice of half a lemon

For Frying

• Oil for deep frying

For the Cilantro Chutney

• 1 cup fresh cilantro leaves
• ½ cup fresh mint leaves
• 1 small green chili
• 1 clove garlic
• Juice of 1 lemon
• 1 tablespoon yogurt (optional for creaminess)
• Salt, to taste
• 2 tablespoons water (adjust for consistency)

Cooking Directions

1. Prepare the dough by mixing flour, salt, and oil until crumbly. Add water gradually and knead into a firm, smooth dough. Cover and rest for 20 minutes.
2. For the filling, heat oil in a pan, add onions, garlic, ginger, and green chili. Sauté until fragrant.
3. Add the chicken and cook until it turns white. Stir in cumin, coriander, turmeric, garam masala, salt, and pepper. Cook for 8–10 minutes until chicken is cooked and mixture is dry.
4. Add chopped cilantro and lemon juice. Mix well and let it cool completely.
5. Divide dough into small balls. Roll each into an oval and cut in half to form two semicircles.
6. Fold each semicircle into a cone shape, seal the edge with water, and fill with 2 tablespoons of chicken mixture. Seal the top firmly.
7. Heat oil in a deep pan over medium heat. Fry samosas in batches until golden and crisp, about 4–5 minutes per side. Drain on paper towels.
8. For the chutney, blend all ingredients until smooth. Adjust seasoning and consistency.

Step-by-Step Preparation Method

Step 1: Make the Dough
In a large bowl, combine flour, salt, and oil. Rub the mixture between your palms until crumbly. Add a little water at a time and knead until firm but pliable. Cover and rest.

Step 2: Cook the Filling
Heat oil in a skillet. Add onions, garlic, and ginger. Sauté until translucent. Add chicken and spices. Stir well and cook until all moisture evaporates. Finish with cilantro and lemon juice. Let it cool.

Step 3: Shape the Samosas
Divide dough into balls, roll each into thin ovals, and cut in half. Form a cone by sealing the straight edge with water, fill with chicken mixture, then seal the top tightly.

Step 4: Fry the Samosas
Heat oil to medium temperature. Fry samosas in batches until golden brown and crisp. Avoid overcrowding the pan.

Step 5: Prepare the Chutney
Blend cilantro, mint, green chili, garlic, lemon juice, yogurt, and salt until smooth. Chill before serving.

How to Serve

Serve Chicken Samosas hot with a side of chilled cilantro chutney or tamarind sauce. They pair beautifully with masala chai, lassi, or a cool lemonade. For gatherings, arrange them on a platter with small bowls of chutneys and garnish with lemon wedges and fresh cilantro.

Recipe Tips

• Always cool the filling before stuffing to prevent soggy dough.
• Fry on medium heat for even browning and crisp texture.
• Ensure dough is firm; too soft dough will absorb oil.
• You can bake samosas at 375°F (190°C) for 25 minutes if you prefer a lighter version.
• Add a pinch of chat masala to the filling for extra zing.

Variations

• Vegetarian Samosas: Substitute chicken with potatoes, peas, and carrots.
• Cheese Samosas: Mix shredded mozzarella with spiced chicken for a creamy twist.
• Baked Samosas: Brush with oil and bake instead of frying for a healthier option.
• Mini Party Samosas: Make smaller versions for appetizers or party platters.
• Spicy Samosas: Add extra green chilies or chili flakes for more heat.

Freezing and Storage

• To Refrigerate: Store cooked samosas in an airtight container for up to 3 days. Reheat in an oven at 350°F (175°C) for 10 minutes before serving.
• To Freeze (Uncooked): Arrange filled, uncooked samosas on a tray and freeze until firm, then transfer to freezer bags. Freeze for up to 2 months. Fry directly from frozen without thawing.
• To Freeze (Cooked): Freeze cooled samosas for up to 1 month. Reheat in oven or air fryer until crisp.
• Chutney: Store in refrigerator for 3–4 days in a sealed jar.

Special Equipment Needed

• Rolling pin
• Deep-frying pan or wok
• Slotted spoon
• Mixing bowls
• Blender or food processor for chutney

FAQ

Q1: Can I use store-bought pastry sheets?
Yes, spring roll wrappers or phyllo sheets can be used for convenience, though homemade dough gives better flavor.

Q2: Can I air-fry samosas?
Absolutely. Brush lightly with oil and air-fry at 375°F (190°C) for 12–15 minutes until crisp.

Q3: Can I make the filling ahead of time?
Yes, the chicken filling can be made a day in advance and stored in the fridge.

Q4: Why are my samosas greasy?
The oil may be too cool. Always fry on medium heat to ensure proper sealing and crispness.

Q5: Can I make this recipe gluten-free?
Yes, use gluten-free flour for the dough or rice paper sheets as an alternative.

Conclusion

Chicken Samosas with Cilantro Chutney is a dish that captures the heart of Indian street food—crispy, flavorful, and endlessly satisfying. Each bite combines warm, spiced chicken with the freshness of herbs and the crunch of pastry. Whether fried or baked, they make the perfect snack for any occasion. The cilantro chutney adds a refreshing balance that enhances the samosa’s richness. Easy to make, freeze, and reheat, this recipe is a staple that you’ll want to keep coming back to, bringing a touch of authentic Indian flavor to your table every time.