Baked Chicken Samosas with Mint Yogurt Dip

I used dried mango powder in the tikka masala spice mix and sumac in the dip. The mango powder provides a sour note and brightens the other flavors, similar to how lime or lemon juice is used without adding extra liquid. Sumac has a tart and nutty flavor. You can leave both out, but it’s worth the effort to visit an Indian grocery store or spice shop, or you can find it on Amazon.

You could also add dried lemon zest to the spice mix and a squeeze of lemon juice to the dip to try and mimic the effect.

  • Prep time: 50 minutes
  • Cook time: 10 minutes
  • Yield: 12-14 samosas

Ingredients

For the tikka masala spice mix:

  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon paprika or 8-10 kashmiri lal mirch chilies
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons dry mango powder or lemon zest
  • 1/2 tablespoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon dry mint leaves

For the samosas:

  • 1 1/2 tablespoons cooking oil
  • 1 cup chopped red onion
  • 1 tablespoon minced jalapeno
  • 1 pound ground chicken
  • 1 teaspoon salt
  • 1 tablespoon tikka masala spice mix
  • 1 cup cilantro
  • 2 pounds phyllo sheets (about 2 boxes)
  • 1/4 cup melted butter or oil for brushing the phyllo sheets

For the mint yogurt dip:

  • 3/4 cup plain yogurt
  • 1/3 cup fresh mint leaves, chopped
  • 1 teaspoon ground sumac or lemon juice
  • 1 teaspoon olive oil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt or to taste

Method

1 Make the spice mix: In a small skillet set over medium high heat, add the cumin and coriander seeds. Dry toast the seeds for 5 minutes or until the spices become fragrant. Turn off the heat. Allow the seeds to cool down completely.

In a spice grinder (or mortar and pestle) add the toasted seeds, paprika, garlic powder, mango powder, ground ginger, ground cinnamon, ground cloves, and mint leaves, and grind everything together until it’s a uniform fine powder.

Transfer to an airtight container. Store in a cool dry place.

A large platter with various peppers and spices in white dishes. A black plate with dried peppers and spices scattered about. Dried red peppers in a small black bowl. Chicken Tikka Masala spice mix in a bowl.

2 Make the samosa filling: In a large skillet set over medium heat, add the oil. Once the oil shimmers, add the onion and jalapeño. Sauté for 5 minutes until the onion softens.

Turn the heat to medium high and add the chicken, 1 tablespoon of the tikka masala spice, and salt. Break the ground chicken into pieces, stirring a little while you do it to combine the chicken with the onion and jalapeño. The chicken is ready when it is browned and all of the liquid has cooked off. Stir in the cilantro.

Turn off the heat. Let it cool completely.

Black cast iron skillet with diced peppers onions and peppers. Ground chicken, onions, peppers, spices in a cast iron skillet to make Indian Chicken Tikka Masala Samosas Ground chicken, onions, peppers, spices in a cast iron skillet to make Indian Chicken Tikka Masala Samosas Ground cooked chicken, onions, peppers, spices in a cast iron skillet to make Indian Chicken Tikka Masala Samosas

3 Preheat the oven to 375°F.

4 Assemble the samosas:  Place a stack of thawed phyllo sheets on your workstation. Work with 2 full sheets at a time, and cover the rest with damp, but not wet, cloth. Some of your phyllo might be broken or brittle. Try to use complete sheets.

Stack the two sheets on top of each other, and brush the phyllo gently with butter or oil. Fold the sheets in half lengthwise.

Place 1 1/2 to 2 tablespoons of filling on one corner of the phyllo sheet. Fold the corner with filling over to make a triangle. Now lift the bottom side of the loose end, and fold it over the longer edge of the samosa to make a triangular shaped parcel. Tuck the loose ends underneath. Brush the top with butter or oil. Place the samosa on a baking sheet lined with parchment paper.

Repeat with the rest of the filling and phyllo sheets.

Phyllo dough brushed with butter for chicken tikka masala samosas Phyllo dough brushed with butter for chicken tikka masala samosas Phyllo dough brushed with butter on a wood cutting board and filled with chicken tikka masala mixture for baked samosas Phyllo dough brushed with butter on a wood cutting board and filled with chicken tikka masala mixture then folded for baked samosas Phyllo dough brushed with butter on a wood cutting board and filled with chicken tikka masala mixture then folded for baked samosas Phyllo dough brushed with butter on a wood cutting board and filled with chicken tikka masala mixture then folded for baked samosas

4 Bake the samosas: Bake for 10-15 minutes until the edges of the samosas begin to turn golden.

Phyllo dough brushed with butter, filled with chicken tikka masala mixture, folded and placed on a baking sheet for baked Indian samosas

5 Make the dip: While the samosas are baking, make the dip. In a medium-sized bowl, combine yogurt, mint, sumac, olive oil, pepper, and salt. Stir it together.

Yogurt dip in a blue bowl with fresh herbs nearby for easy Indian Samosas.

6 Eat samosas! Pull the samosas out of the oven, transfer to a serving platter, serve alongside the mint dip, and enjoy hot!

Baked Chicken Samosas on a parchment lined baking sheet.