Try These Baked Chicken Samosas With Mint Yogurt Dip

These Samosas Will Fulfill Your Hunger With a Twist

Looking for a quick, easy-to-make Indian snack that is filling, delicious, and most importantly, easily affordable? Try these chicken samosas paired with mint yogurt dip that are the best solution to those hunger pangs!

Ingredients (12-14 servings)

Ingredients (12-14 servings)

Coriander Seeds: 1 Tbsp

Cumin Seeds: 1 Tbsp

Paprika: 1 Tbsp or Kashmiri Lal Mirch Chilies: 8-10

Garlic Powder: 1 Tbsp

Dry Mango Powder or Lemon Zest: 1 ½ Tsp

Ground Ginger: ½ Tbsp

Ground Cinnamon: ½ Tsp

Ground Cloves: ½ Tsp

Dry Mint Leaves: ½ Tsp

Cooking Oil: 1 ½ Tbsp

Red Onion: 1 Cup (chopped)

Minced Jalapeno: 1 Tbsp

Ground Chicken: 1 Pound

Salt: 1 Tsp

Cilantro: 1 Cup

Phyllo Sheets: 2 Pounds (about 2 boxes)

Melted Butter or Oil (for brushing the phyllo sheets): ¼ Cup

3/4 cup Plain Yogurt: ¾ Cup

1/3 cup Fresh Mint Leaves: ⅓ Cup (chopped)

Ground Sumac or Lemon Juice: 1 Tsp

Olive Oil: 1 Tsp

Ground Black Pepper: ¼ Tsp

Salt: ⅛ Tsp (or to taste)

Making the Spice Mix

Take a small pan and set it over medium-high heat. Add coriander seeds and cumin, and dry toast them till they become fragrant. Then, after letting them cool down, put the roasted spice seeds into a spice grinder with garlic powder, paprika, mango powder, ground cinnamon, cloves, and ginger, along with mint leaves. Grind them to a fine powder.

Prepare the Samosa Filling

Take a large skillet and set it over medium heat with oil. Once it starts shimmering, add jalapeños, and onions and sauté them till the onion softens. Then, turn the heat to medium-high and add 1 tbsp of the tikka masala spice, salt, and the ground chicken. Then, mix it well and let it cook till it has a brown color and the liquid has dried. Set it aside to cool, and preheat the oven to 375°F.

Assemble the Samosas

Assemble the Samosas

Using 2 full sheets at a time, stack them on each other and brush with oil or butter gently. Then, fold them in half lengthwise. Put around 2 tbsp of the filling on one end of the phyllo sheet and fold to form a triangle. Now, seal the open ends of the sheets like a triangular parcel and brush oil or butter on top. Keep a baking sheet lined with parchment paper ready and start putting each assembled samosa on it.