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Cook the chicken breasts or thighs until fully cooked (grill, boil, or sauté in a pan). Once cooked, shred the chicken into small, bite-sized pieces. You can use two forks to pull the chicken apart or chop it finely with a knife.
Cook the Aromatics:
Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 4-5 minutes, or until softened and translucent. Add the minced garlic, grated ginger, and chopped green chilies to the pan and cook for an additional 2 minutes, stirring occasionally.
Add the Spices:
Sprinkle in the turmeric, cumin, coriander, garam masala, and chili powder (if using). Stir well to combine and allow the spices to cook for 1-2 minutes until fragrant.
Combine the Chicken and Veggies:
Add the shredded chicken to the pan and stir to coat with the spices and aromatics. If the mixture seems dry, add 1-2 tablespoons of water or chicken broth to keep it moist. You want the filling to be slightly moist but not too wet.
Add the Peas and Potatoes:
Stir in the thawed peas and the mashed potatoes (if using). The potatoes add extra texture and help bind the filling together. Season the mixture with salt to taste. Stir everything together and cook for another 3-4 minutes.
Finish with Fresh Ingredients:
Once the filling is fully mixed, remove it from heat and stir in the fresh chopped cilantro and lemon juice for added brightness and flavor. Let the filling cool to room temperature before using it to fill the samosa wrappers.
Assemble the Samosas:
Once the filling has cooled, use it to fill your samosa wrappers (either pre-made or homemade). Fold and seal the edges tightly to ensure the filling doesn’t leak out during frying or baking.
Serving and Storage Tips:
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