Better Than Takeout Baked Butter Chicken Samosa

Everyone loves samosas. But if you’re like me and a bit reluctant to indulge in deep-fried foods, this Baked Butter Chicken Samosa recipe is about to become your new favourite.

I came up with this recipe to satisfy my own cravings of food from back home and decided to go with a butter chicken filling to make it a little more exciting for my meat-loving partner. Typically samosas have a potato and peas filling and are deep-fried in a vat of oil.

Not only do I avoid deep-frying foods to keep things healthy, but I’m also terrified of getting burnt from splattering hot oil! Not to mention the prospect of discarding it after just one use.

Now you may wonder: Does baking still keep the samosa shells crispy? The answer is: YES, absolutely!

The recipe calls for a half cup whole-wheat flour and another half cup plain flour. I think this ratio works perfectly to create a fluffy ball of dough that’s easy to roll out without becoming a sticky mess.

Shaping the samosas can look intimidating, but I’ve broken it down into steps that are easy to follow. And don’t worry if they’re not perfectly shaped, it just adds to the rustic home-made look.

Baked Butter Chicken Samosas with Chutney

Better Than Takeout Baked Butter Chicken Samosa

3.02 from 379 votes
Course Appetizer, Snack
Cuisine Indian

Equipment

  • oven, rolling pin,

Ingredients
  

For the Dough

  • 1/2 cup whole wheat flour
  • 1/2 cup plain flour
  • 1 tsp carom seeds
  • 1 tsp salt
  • Water (as needed to make the dough)

Butter Chicken

  • 2 chicken breasts
  • 1 tbsp Tandoori chicken powder
  • 2 tbsp ginger & garlic paste
  • 4 pods green cardamom
  • 1 inch piece of cinnamon stick
  • 4 cloves
  • 1 tbsp unsalted butter
  • 1 small onion chopped
  • 1/2 tbsp tomato paste
  • 1/2 cup green peas
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 2 tbsp double cream
  • 1 tbsp kasoori methi/dried fenugreek leaves
  • 1 tsp salt

Instructions
 

Prepare the dough

  • Mix the flours, salt and carom seeds in a large bowl.
    Samosa Dough Ball
  • Add water little by little and knead until it comes together in a ball. Cover it with a tea towel and set aside.

Prepare the chicken

  • In an oven-proof dish put one tbsp of ginger-garlic paste and mix with the tandoori powder. cover the chicken breasts with this mixture.
  • Cook it in the oven at 200C for about 20 minutes or until the chicken is tender.
  • In a separate pan, heat the one tbsp of butter until it melts.
  • Add the cardamom, cinnamon and cloves and wait for a few seconds for it to turn slightly brown.
  • The add the chopped onion and saute until it's cooked and the oil starts to separate.
  • Add the tomato paste, chili and garam masala powder and saute for a couple of minutes.
  • Add the double cream, peas and the cooked chicken broken to small pieces.
  • Finally, add the fenugreek leaves.
  • Make sure the most of the liquids have evaporated from the chicken dish before finishing.

Assembling

  • Take a golf sized ball from the dough and roll it out into a circle about 5 mm thin. Cut it into half.
    Samosa Dough
  • Take one half and combine the two straight ends together to form an open cone.
    Samosa Dough
  • Fill it, leaving some space at the top.
    Samosa Filling
  • Finally, seal the open end by pressing the open sides together.
    Samosa Dough
  • Place it on a parchment-lined baking tray, You could brush it with ghee or butter on the outside (optional but recommended). Bake it at 180 degrees for 15 minutes then flip them to bake for another 15 minutes on the other side.
    Samosas on a baking tray
  • It's ready as soon as it's crisp on the outside.
Keyword baked, chicken, Samosa





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