How to Quick Perfect Chicken &amp; Potato Samosas

Charlie Estrada

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How to Quick Perfect Chicken & Potato Samosas Delicious, fresh and tasty.

Chicken & Potato Samosas. A whole chicken cut into pieces and baked with a simple mixture of olive oil, chicken stock, garlic, spices and cheese - topped with balsamic vinegar just before serving. The best Chicken Savoy on the planet is served at the Belmont Tavern in Bloomfield, where it was invented by Stretch himself. Get dinner on the table with delicious, easy-to-prepare chicken recipes from Food Network, including grilled, baked and roast chicken.

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You can cook Chicken & Potato Samosas using 22 ingredients and 24 steps. Here is how you achieve it.

Ingredients of Chicken & Potato Samosas

Prepare of For the Filling.
You need 9 of Potatoes, peeled and cut into chunks.
Prepare 2 teaspoons of Mustard Seeds.
It’s 1 of Onion, peeled and sliced.
It’s of Few teaspoons Vegetable Oil.
Prepare 2 teaspoons of Crushed Ginger.
Prepare 1 pound of Boneless Chicken Pieces.
It’s 1/2 cup of Water.
It’s 1 cup of Frozen Peas.
It’s 3 teaspoons of Red Chilli Powder.
Prepare 2 teaspoons of Salt.
Prepare 1 teaspoon of Garam Masala.
Prepare 2 teaspoons of Ground Cumin.
You need 2 teaspoons of Ground Coriander.
Prepare 1/2 teaspoon of Mango Powder.
Prepare Handful of Fresh Coriander Leaves, chopped.
Prepare of For the Dough.
You need 3 cups of all-purpose flour, plus more as needed.
It’s 1 tablespoon of granulated suga.
Prepare 1 1/2 teaspoon of salt.
Prepare 1/2 cup of ghee (clarified butter) or oil.
You need 1 cup of warm water.

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Chicken & Potato Samosas step by step

Start by making the dough - you will need to refrigerate overnight before making the samosas..
In a large bow,l add flour and make a well then add sugar, salt..
Add water, and ghee or oil. Knead to form soft and sticky dough..
Place dough on a heavily floured board and knead for about 3-4minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to overdo it. Dough should be soft, elastic and smooth..
Cover the dough and let it rest for 15 to 20 minutes..
On a lightly floured surface, form the dough into 16 balls..
Wrap the dough balls in plastic wrap and refrigerate overnight..
Remove dough balls from fridge the next day making sure to bring them to room temperature before proceeding..
Start making the filling while the dough balls come up to room temperature..
Place the potatoes into a pan of water and boil them until they are cooked through. Drain out the water and then roughly mash them - leave somewhat chunky. Set aside..
Heat the oil in a pan. Add the mustard seeds and fry for 10 seconds until they start to pop. Add the onions and ginger and stir-fry for a few minutes..
Add the chicken and brown on a medium heat for a few minutes. Add the water and bring to the boil. Cover and simmer for 30 minutes until the chicken is fully cooked..
Then, take a potato masher and mash the chicken. (or use a food processor).
Add the peas and smashed potatoes - Mix well.
Add all of the spices, the salt and the fresh coriander. Mix well.
Cover and steam on low heat for a few minutes until the peas are cooked. Allow to cool completely before using to fill samosas..
To make the Samosas:.
Roll the dough using a lightly floured rolling pin; cut it half. Spoon a generous 1-2 tablespoons filling in the center of a half-circle; lightly moisten the dough edges with water or flour paste, using your finger. Fold the end over the filling to form a triangle, and then continue to fold up the strip in triangles, like you would a flag. Continue with remaining dough. Set samosas on tray..
In a large sauce pan, pour vegetable oil, until it is at least 3 inches, and place on medium heat or until oil is 350 degrees..
When ready, gently place a few samosas at a time into the saucepan..
Fry for a few minutes until the bottom side is light brown..
Turn over and fry for a few more minutes until the other side is light brown..
If baking, place on a baking sheet and brush with canola oil. Then bake at 375 degrees F for about 20 minutes or more until golden brown, turning once..
Serve warm or at room temperature with ranch dressing, raita, (mango) chutney, or tamarind sauce..

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