Indian Chicken Samosas with Mint Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Crispy samosas filled with spiced chicken and served with tangy mint chutney. This indian-inspired chicken (gluten-free) ready in about 55 minutes pairs chicken breast, samosa dough, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300g chicken breast
• 200g samosa dough
• 1 onion
• 50g peas
• 100ml mint chutney
• to taste spices

Instructions

1. Step 1: Cut the 300g chicken breast into 1/2-inch cubes and set aside. Dice the 1 onion into 1/4-inch cubes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, then add the onion and sauté for 3-4 minutes until translucent and fragrant. Add the chicken cubes, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp salt, stirring frequently, and cook for 8-10 minutes until the chicken is fully cooked and the edges are golden brown. Tip: Use a meat thermometer to ensure the chicken reaches 74°C (165°F) internally.
2. Step 2: Stir in 50g frozen peas and 1/2 tsp garam masala, cooking for 2-3 minutes until the peas are heated through. Remove from heat and let cool slightly before transferring to a bowl. Tip: Adding peas at the end preserves their vibrant color and crisp texture.
3. Step 3: Roll out the 200g samosa dough on a floured surface into a 1/8-inch-thick circle. Use a round cookie cutter to cut out 6 circles, then cut each into a triangle. Place 2-3 tbsp of the chicken filling in the center of each triangle, fold the corners to form a cone, and press the edges together with a fork to seal tightly. Tip: For easier handling, keep the dough covered with a damp cloth to prevent drying.
4. Step 4: Heat 3cm of oil in a deep frying pan or pot over medium heat until a straw-colored bubble forms when a cube of dough is dipped in. Gently slide 2-3 samosas into the oil, being careful not to overcrowd the pan. Fry for 4-5 minutes until the samosas are golden brown and crispy, turning once halfway through. Remove with a slotted spoon and drain on paper towels. Tip: Fry in batches to maintain even cooking and avoid greasy results.
5. Step 5: Serve the samosas hot with 100ml mint chutney in a small bowl. For extra flavor, drizzle a squeeze of lemon juice over the chutney just before serving. Tip: If the chutney is too thick, thin it with a splash of water or yogurt for a smoother consistency.