Name: Baked Chicken Samosas with Mint Yogurt Dip Recipe
Prep time: 50 min
Cook time: 10 min
Yield: 14
Ingredients: For Tikka Masala Spice Mix:; 1 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tbsp paprika; 1 tbsp garlic powder; 1½ tsp dry mango powder; ½ tbsp ground ginger; ½ tsp ground cinnamon; ½ tsp ground cloves; ½ tsp dry mint leaves; For Samosas:; 1½ tbsp cooking oil; 1 cup red onion; 1 tbsp Jalapeno; 1 lb ground chicken; 1 tsp salt; 1 tbsp tikka masala spice mix; 1 cup cilantro; 2 lb phyllo sheets; ¼ cup melted butter; For Mint Yogurt Dip:; ¾ cup plain yogurt; ⅓ cup fresh mint leaves; 1 tsp ground sumac; 1 tsp olive oil; ¼ tsp ground black pepper; ⅛ tsp salt

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!

Preparation: 50 minutes

Cooking: 10 minutes

Total: 1 hour

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)
¼cupmelted butter,or oil for brushing the phyllo sheets

For Mint Yogurt Dip:

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:

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, then 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.

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 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, then turn off the heat. Let it cool completely.
Preheat the oven to 375 degrees F.

To Assemble:

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. *
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.
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.
Bake for 10 to 15 minutes until the edges of the samosas begin to turn golden.

Dip:

In a medium-sized bowl, combine yogurt, mint, sumac, olive oil, pepper, and salt. Stir it together.
Pull the samosas out of the oven, transfer to a serving platter, serve alongside the mint dip, and enjoy hot!