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Photos of Baked Chicken Samosas with Mint Yogurt Dip Recipe
How To Make Baked Chicken Samosas with Mint Yogurt Dip
These chicken samosas are made with spiced chicken and jalapeno, wrapped in crispy golden phyllo sheets, served with a refreshing dip, for a tasty snack!
Serves:
Ingredients
For Tikka Masala Spice Mix:
- 1tbspcoriander seeds
- 1tbspcumin seeds
- 1tbsppaprika,or 8-10 kashmiri lal mirch chilies
- 1tbspgarlic powder
- 1½tspdry mango powder,or lemon zest
- ½tbspground ginger
- ½tspground cinnamon
- ½tspground cloves
- ½tspdry mint leaves
For Samosas:
- 1½tbspcooking oil
- 1cupred onion,chopped
- 1tbspjalapeno,minced
- 1lbground chicken
- 1tspsalt
- 1tbsptikka masala spice mix
- 1cupcilantro
- 2lbphyllo sheets,(about 2 boxes)
- ¼:
- ¾cupplain yogurt
- ⅓cupfresh mint leaves,chopped
- 1tspground sumac,or lemon juice
- 1tspolive oil
- ¼tspground black pepper
- ⅛tspsalt,or to taste
Instructions
Tikka Masala Spice Mix:
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In a small skillet set over medium-high heat, add the cumin and coriander seeds.
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Dry toast the seeds for 5 minutes or until the spices become fragrant. Turn off the heat, then allow the seeds to cool down completely.
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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.
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Transfer to an airtight container. Store in a cool dry place.
Filling:
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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.
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Turn the heat to medium-high and add the chicken, 1 tablespoon of the tikka masala spice, and salt.
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Break the ground chicken into pieces, stirring a little 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.
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Stir in the cilantro, then turn off the heat. Let it cool completely.
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Preheat the oven to 375 degrees F.
To Assemble:
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Place a stack of thawed phyllo sheets on the workstation. Work with 2 full sheets at a time, and cover the rest with damp, but not wet, cloth. *
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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 1½ to 2 tablespoons of filling on one corner of the phyllo sheet.
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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.
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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.
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Bake for 10 to 15 minutes until the edges of the samosas begin to turn golden.
Dip:
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In a medium-sized bowl, combine yogurt, mint, sumac, olive oil, pepper, and salt. Stir it together.
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Pull the samosas out of the oven, transfer to a serving platter, serve alongside the mint dip, and enjoy hot!
Recipe Notes
- *Some of the phyllo might be broken or brittle. Try to use complete sheets.
Nutrition
- Calories: 307.84kcal
- Fat: 12.37g
- Saturated Fat: 4.26g
- Trans Fat: 0.16g
- Monounsaturated Fat: 5.49g
- Polyunsaturated Fat: 1.77g
- Carbohydrates: 37.72g
- Fiber: 2.27g
- Sugar: 1.40g
- Protein: 11.34g
- Cholesterol: 38.28mg
- Sodium: 342.59mg
- Calcium: 47.68mg
- Potassium: 312.76mg
- Iron: 3.46mg
- Vitamin A: 55.40µg
- Vitamin C: 2.45mg
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