Tandoori Chicken Paratha Samosa
Crispy, golden samosas filled with flavourful tandoori chicken, wrapped in flaky paratha. A perfect snack or appetiser with a spicy kick. Serve with chutney for an irresistible treat that's great for gatherings.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- Paratha (Frozen )
- 500 g Chicken
- 2 tbsp Oil
- 200 ml Double Cream
- 1 Onion
- 1/2 Bell Pepper
- 1 tsp Garlic Paste
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Black Pepper
- 1 tbsp Tandoori Masala
- 1 tsp Cumin Powder
- 1 tsp Oregano
- 1 tbsp Tomato Puree
Instructions
- 1
Heat oil in a pan over medium heat.
- 2
Once the oil is hot, add onions and bell pepper. Cook, stirring occasionally, until the vegetables soften.
- 3
Add garlic paste to the pan and sauté for 1 minute, letting it infuse the oil.
- 4
Add the chicken to the pan and cook until it changes colour, about 6-8 minutes.
- 5
Stir in the spices. Cook for 3-4 minutes to let the flavours blend.
- 6
Add the double cream and cook for 4-5 minutes, stirring occasionally, until the mixture thickens to a creamy consistency.
- 7
Cut the frozen parathas into halves to create two semi-circles.
- 8
Place a spoonful of the chicken mixture on one side of each semi-circle.
- 9
Fold the paratha over the filling to form a triangle and seal the edges by pressing with a fork or using a flour-water paste.
- 10
Heat oil in a deep pan and fry the samosas in batches over medium heat until golden and crispy.
- 11
Remove and place on a paper towel to drain excess oil. Serve warm.