By Aditi Saraswat
February 24, 2026
Nothing feels more enjoyable at iftar than taking a bite of a hot, crispy samosa. Know how to make easy chicken samosa, which is spicy, juicy from within, and crispy from outside, perfect for enjoying after a long day of fasting.
For the Filling 1 cup boiled shredded chicken 1 tbsp oil 2 tbsp finely chopped onions 1 tsp ginger-garlic paste 1 tsp green chilli (finely chopped) ½ tsp red chilli powder ½ tsp garam masala ½ tsp cumin powder 2 tbsp chopped coriander leaves Salt to taste For the Samosa 10–12 samosa patti (ready-made sheets) 2 tbsp maida + 3 tbsp water (for sealing paste) 2 cups oil (for deep frying)
In a pan, heat 1 tbsp oil. Sauté some chopped onions until it turns soft. To this, add ginger-garlic paste, green chilli and cook until it turns aromatic.
Mix in 1 cup shredded chicken, red chilli powder, garam masala, cumin powder, and salt. Cook for about 3 to 4 minutes until everything is mixed nicely and turns dry.
Turn off the heat and add chopped coriander leaves from the top. Let the mixture cool down completely before stuffing.
Fold the samosa patti into a cone shape. Fill 1–2 tbsp of the prepared mixture inside. Seal the edges using the maida-water slurry.
In a heavy kadhai, heat oil on medium flame. Fry the samosas in batches until it turns crisp and golden brown on both sides.
Drain the fried samosas on a tissue paper and serve hot with mint chutney and ketchup, paired with a cup of tea.