Imagine biting into a crispy, golden samosa, only to discover a filling that’s bursting with the rich, robust flavors of Bangladeshi chicken tikka masala. This ultimate fusion feast combines the spicy, creaminess of a beloved curry with the iconic snack of the subcontinent, creating a recipe that’s bound to become a favorite at any dinner table or gathering. Let’s dive into the steps and ingredients needed to bring this culinary marvel to your kitchen.
Ingredients:
For the Chicken Tikka Masala:
- 500g boneless chicken breast, cubed
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons fresh grated ginger
- 2 cloves garlic, minced
- 2 teaspoons cumin powder
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 cup tomato puree
- 1 cup cream
- Chopped cilantro for garnish
For the Samosa Pastry:
- 2 cups all-purpose flour
- 4 tablespoons ghee or melted butter
- Approx. 1/2 cup water
- Salt to taste
Oil for deep frying
Preparation:
Marinate the Chicken:
- In a bowl, mix together yogurt, lemon juice, ginger, garlic, cumin, paprika, turmeric, garam masala, chili powder, and salt.
- Add chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 1 hour, preferably overnight.
Cook the Chicken Tikka Masala:
- In a pan, heat oil over medium heat. Saute onions until soft and golden.
- Add the marinated chicken and cook until the pieces are browned and fully cooked.
- Pour in the tomato puree and simmer for 15 minutes.
- Stir in the cream and cook for another 10 minutes, or until the curry thickens. Set aside to cool. Mix in cilantro.
Prepare the Samosa Pastry:
- In a wide bowl, mix flour and salt. Add ghee and rub into the flour until the mixture resembles breadcrumbs.
- Gradually add water and knead into a firm dough. Wrap in cling film and let rest for at least 30 minutes.
Assemble and Fry the Samosas:
- Divide the dough into small balls. Roll each into a thin oval shape and cut in half.
- Take one half, form a cone shape, and seal the edge with a little water. Fill with the chicken tikka masala, leaving enough space to seal the samosa.
- Heat oil in a deep fryer or deep pan. Deep fry the samosas until golden and crispy.
- Drain on paper towels and serve hot.
Key Takeaways:
- Marinating the chicken overnight will infuse it with more flavor.
- Adjust the chili powder according to your spice preference.
- Keeping the samosa pastry cold makes it easier to handle and results in a crispier texture.
- The filled samosas can be frozen before frying for a convenient make-ahead appetizer.
FAQs:
Can I use store-bought samosa pastry instead of making my own?
Yes, store-bought samosa pastry can be a time-saving alternative and will work well for this recipe.
Is there a healthier cooking method than deep frying?
For a healthier option, you can bake the samosas at 180°C (350°F) for 15-20 minutes or until golden and crispy, though the texture may differ slightly from deep-frying.
Can I make the chicken tikka masala ahead of time?
Yes, the chicken tikka masala can be prepared ahead of time and stored in the refrigerator for up to 3 days or frozen for up to a month.
How can I make this recipe vegan?
To make a vegan version, substitute the chicken with tofu or veggies and use vegan yogurt and cream.
