If you’ve been craving the perfect savory bite during iftar or are simply looking for a crowd-pleasing snack, these crispy chicken keema samosas are it. Packed with a flavorful, juicy chicken filling and wrapped in golden, flaky pastry, they’re a delicious twist on classic samosa recipes. Whether you're planning your Ramzan special recipes list or just want something warm, crunchy, and satisfying to dip into your favorite samosa dipping sauce, this one's a keeper. Think of it as the delicious middle ground between traditional onion samosa recipes and modern chicken shawarma flavors—spiced just right and perfect with a side of chutney.
Crispy Chicken Keema Samosas
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Appetizer, Snack
Cuisine Indian
Non-stick or stainless steel skillet (for cooking the filling)
Mixing bowl
Slotted spoon
Deep frying pan or wok
Paper towels or wire rack (for draining)
Pastry Brush (optional, for sealing edges neatly)
For the chicken keema filling (samosa filling recipe)
- 1 lb ground chicken keema – thigh meat preferred for juiciness
- 1 large onion finely chopped
- 2 green chilies minced
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder adjust to taste
- 1/2 tsp black pepper
- Salt to taste
- 2 tbsp oil
- 2 tbsp chopped fresh cilantro
- Juice of 1/2 lemon
For the samosa wrappers:
- 1 pack of store-bought spring roll wrappers or samosa pastry sheets
- 2 tbsp flour + 2 tbsp water to make a sealing paste
For frying
- Oil enough for deep frying
Make the keema filling
Heat oil in a skillet over medium heat. Add cumin seeds and let them sizzle. Add chopped onions and sauté until translucent. Stir in the green chilies and ginger-garlic paste, cooking for about 2 minutes.
Spice it up
Add ground chicken along with turmeric, chili powder, coriander, black pepper, and salt. Break the meat up with a spoon and cook until browned and no longer pink—about 8–10 minutes.
Finish the flavor
Once the moisture has evaporated and the keema is dry, stir in garam masala, lemon juice, and fresh cilantro. Let the filling cool before wrapping.
Assemble the samosas
Take a wrapper, fold it into a cone, and fill with about 1.5 tablespoons of the keema mixture. Seal the edge with the flour-water paste and press firmly. Repeat with the remaining filling and wrappers.
Fry to golden perfection
Heat oil in a deep pan. Fry samosas in batches until golden and crisp—about 3–4 minutes per side. Drain on paper towels or a wire rack.
Serve hot with dipping sauce
Pair with mint chutney, tamarind sauce, or even a spicy mayo for a modern twist.
Pairings
These crispy chicken keema samosas are versatile enough to go solo or shine as part of a bigger spread. Serve them with chilled rose milk or mango lassi during iftar, or include them with dates, fruit chaat, and pakoras for a full easy iftar recipes vibe. For dipping, a tangy tamarind samosa dipping sauce or creamy coriander-yogurt blend brings out all those tasty chicken spices beautifully.
FAQs
1. Can I use chicken breast instead of thigh meat?
Yes, but thigh meat gives a juicier texture. Breast meat works if you don’t overcook it—just add a touch of yogurt to prevent drying out.
2. Can these be frozen?
Absolutely! These are freezer-friendly. Freeze before frying, and you can fry them straight from the freezer—just add an extra minute or two to the cook time.
3. Are these similar to other chicken samosa recipes?
This chicken samosa recipe stands out for its use of fresh herbs, aromatic chicken spices, and well-balanced heat. It's a perfect go-to when you want something between a traditional samosa recept and modern street food.
4. What’s the best dipping sauce for these?
Mint-coriander chutney, garlic mayo, or even sweet chili sauce work great. If you're a sauce enthusiast, try creating a samosa aesthetic platter with different dips—it makes for great samosa photography and your guests will love the variety.
