Ingredients :
For samosa :
2 chicken breast pieces
100 gms paneer
25 gms cashew nuts
1 bunch coriander leaves
4 green chilies
1 lemon
30 gms refined oil
For gravy :
75 gms onions
1 tsp ginger garlic paste
20 gms poppy seeds (khus-khus)
25 gms fresh coconut
1 cup curd
1 tsp red chilly powder
¼ tsp turmeric powder
1 gm garam masala
Salt to taste
50 gms refined oil
Preparation Method :
For the breast pieces – Take the chicken breast piece, slit at the joint and pull the wing. These separated pieces look like big leaves. Cut each of these pieces from the middle, into two pieces. These pieces look like triangles.
Now chop paneer, coriander, cashew nuts and green chilies into fine pieces. Mix the juice of one lemon and some salt to this. Stuff this mixture into the cut chicken pieces, bring the sides together and stitch them with a thread.
Heat oil and fry these chicken samosas with the lid on for 10 minutes or till they are done and keep aside.
Heat oil in another pan and fry onion paste to a brown color or till raw smell disappears.
Then add ginger garlic paste, turmeric and red chilly powder. Fry for sometime. Mix beaten curd to this. Then add poppy seed-coconut paste to this.
To this gravy mix salt, garam masala and some water. Simmer for 10 minutes and place chicken samosas in this. Cover the lid and cook on a low flame for about 2 minutes.
* Samosa chicken is now ready.
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