Spicy Chicken Curry Samosas Recipe
Prep Time:
45 minutes
Cook Time:
40 minutes
Servings:
12 Samosas
Ingredients
  • 2 cups flour
  • ½ teaspoon salt
  • ¼ cup melted ghee
  • ¼ cup water, plus more as needed
  • ½ pound chicken breasts
  • 1 tablespoon ghee
  • 3 garlic cloves, minced
  • 1 (1-inch) piece ginger, minced
  • 2 Thai chilies, finely chopped
  • 2 tablespoons tomato paste
  • 1 cup tomato puree
  • 2 teaspoons garam masala
  • 1 teaspoon Kashimiri chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon turmeric
  • ¼ cup plain Greek yogurt
  • 1 quart vegetable oil, for frying
Directions
  1. Combine the flour, salt, and melted ghee in a large bowl.
  2. Use your hands to combine until the flour is crumbly and resembles breadcrumbs.
  3. Add the water and incorporate it into the dough using your hands. If needed, add more water 1 tablespoon at a time until the dough forms a firm ball.
  4. Cover the dough ball with a tea towel and let rest for 25 to 30 minutes.
  5. In the meantime, place the chicken in a saucepan and cover with water.
  6. Bring to a boil over medium heat and cook until tender, about 20 minutes.
  7. Drain and shred the chicken with two forks.
  8. To make the curry filling, heat 1 tablespoon of ghee in a large skillet.
  9. Add garlic, ginger, and Thai chilies and cook until fragrant, about 1-2 minutes.
  10. Add the tomato paste and stir to incorporate. Cook until the tomato paste begins to caramelize, about 3 to 4 minutes.
  11. Add the tomato puree and spices and stir to combine. Bring to a simmer.
  12. Add the yogurt and stir to incorporate. Simmer until very thick, about 2-3 minutes.
  13. Add the chicken and stir to coat.
  14. To make the samosas, first, add the oil to a deep pot and heat over medium heat to about 325 F.
  15. While the oil is heating, divide the dough into 6 small balls.
  16. Starting with one ball, roll it out to a circle shape about ⅛-inch thick.
  17. Divide the circle in half to make 2 half circles.
  18. Add 1 heaping tablespoon of curry mixture to each half circle. Brush water on the long straight edges.
  19. Bring one corner up to meet the center of the curved edge.
  20. Fold the other corner up to match, pressing on the seam to seal. Seal tightly.
  21. Press the long edge closed and trim. Fold the edges backward and press to seal.
  22. When the samosas are ready, carefully lower them into the oil, working in batches so as not to crowd the pot.
  23. Fry them until just barely browned, about 10 minutes, and remove, draining on paper towels. Repeat with the remaining samosas.
  24. Increase the heat to 375 F, or turn the stove to medium-high, and add the samosas back into the oil.
  25. Fry until very golden brown and crispy, about 5 more minutes.
  26. Remove, drain on paper towels, and serve.