Chicken Tikka Masala Samosas

Creamy chicken tikka masala is the filling for these flaky samosas.

Maneet Chauhan's Chicken Tikka Masala Samosas
Photo: Matt Blair
Active Time:
40 mins
Total Time:
1 hrs 30 mins

Maneet Chauhan created these Chicken Tikka Masala Samosas for her son, Karma, as part of her family's Diwali celebration. The ginger-garlic paste, tandoori masala, and garam masala spice blends give the chicken a lot of flavor, while the creamy tomato sauce adds richness. These samosas are large, so feel free to cut them into smaller pieces if you prefer.


For the Samosa Filling

  • ½ cup plain, whole-fat yogurt

  • 2 tablespoons store-bought ginger-garlic paste (available in Indian markets)

  • 1 tablespoon dried fenugreek leaves

  • 1 tablespoon chopped cilantro leaves

  • 2 tablespoons tandoori masala

  • ¼ teaspoon turmeric powder

  • 1 teaspoon roasted cumin powder

  • ½ teaspoon garam masala

  • 2 tablespoons lemon juice (from 1 lemon)

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes

For the Tikka Masala Sauce

  • 2 tablespoons unsalted butter

  • 2 tablespoons tandoori masala

  • 1 tablespoon dried fenugreek leaves

  • ½ cup canned tomato puree, crushed tomatoes, or tomato sauce

  • 1 teaspoon heavy cream

  • ½ teaspoon honey

  • 1 teaspoon kosher salt

  • 1 tablespoon chopped cilantro

For the Samosa Dough

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • ½ teaspoon baking powder

  • ½ teaspoon ajwain seeds

  • ¼ cup ghee

  • cup water, plus more for shaping the dough


Make the Samosa Filling:

  1. In a medium bowl, whisk yogurt, ginger-garlic paste, fenugreek leaves, cilantro, tandoori masala, turmeric, cumin powder, garam masala, and lemon juice. Add chicken to bowl, stir to coat with marinade. Cover and refrigerate for at least 1 hour and up to 12 hours.

  2. Preheat oven to broil with rack about 6 inches from heat source. Line a broiler-safe baking sheet with foil. Place chicken on prepared baking sheet and broil until edges char, 7 to 9 minutes. Let chicken cool. Shred or cut chicken into small pieces.

Make the Tikka Masala Sauce:

  1. In a medium saucepan, heat butter over medium. Add tandoori masala and fenugreek leaves and cook until fragrant, about 2 minutes. Add tomato puree, cream, honey, salt, and cilantro. Bring sauce to a boil, then reduce heat and simmer 5 minutes. Transfer half of sauce (about 1/2 cup) to a bowl and set aside. Add shredded chicken to saucepan and stir to coat chicken with sauce. Let cool.

Make the Samosas:

  1. Stir flour, salt, baking powder, and ajwain seeds together in a bowl. Add ghee and water, mix to form a dough. Cover and let rest 30 minutes.

  2. Roll dough out into a 12-inch circle about 1/4 inch thick. Cut dough circle in half, down the center and brush edges of dough with water. Spoon half of the Samosa Filling on the bottom half of 1 piece of dough, then fold dough over to form a triangle. Press edges together to seal. Repeat with remaining dough and Samosa Filling.

  3. In a deep, medium skillet, heat 3/4 inch oil to 350°F. Carefully place 1 samosa in oil, and fry until golden brown and crisp, about 5 minutes. Use tongs and a spatula to turn samosa over, and cook on other side for another 5 minutes. Transfer samosa to a paper towel-lined rack. Fry remaining samosa. Cut each samosa in half and serve with reserved Tikka Masala sauce.

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