Chicken samosa recipe is a delicacy in particular of the Muslim community in the Kozhikode, a city in the Indian state of Kerala. For this reason, it is sometimes referred to as Kerala samosa or Malabar style samosas. These are a savored delicacy during the Holy fasting month of Ramadan. 

Serving Size: 5-6
Preparation Time:  20-25 minutes

Ingredients: 

For Filling: 

•1 Cup Chicken
•⅟₁₆ Cup Fennel Seeds
•⅟₁₆ Cup Kashmiri Chili Powder
•⅟₁₆ Cup Turmeric Powder
•⅟₁₆ Cup Coriander Powder
•⅟₁₆ Cup Garam Masala
•Salt to Taste
•⅟₁₆ Cup Coconut Oil.
•2 medium-sized Onions
•¼ Cup Green Chilies
•Ginger: 1-inch piece
•Garlic: 4 to 6 cloves
•1 Sprig Curry Leaves
•1 Spring Fresh Green Coriander Leaves.

For Dough: 

•1 Cup All-Purpose Flour
•Salt to taste
•¼ Cup Oil
•Water (as much required to make a dough)

Preparation :

1. Boil the chicken with red chili powder, turmeric powder, and salt to taste. Let it cool and mince it with the help of a food processor. 
2. Keep the mince aside for further cooking. 
3. Heat oil in a pan, let the fennel seeds splutter, and then add chopped onions. 
4. Sauté until golden brown for about 2-3 minutes. 
5. To this, add red chili powder, turmeric powder, coriander powder, ground spices powder and salt to taste. Mix well and then add the minced chicken. 
6. Slowly cook the mixture for about 2 minutes. Let it cool and keep it aside for filling. 
7. For the samosa outer layer, knead flour, water, and ghee together. Let the dough sit for about 15-20 minutes before use. 
8. Make small balls of the dough, and roll them out flat. 
9. Cut this flat ball into halves. Take one half, roll in a conical shape, fill in the filling and press the edges to close the samosa. 
10. Deep fry or bake the samosas. 
11. Serve hot with chutney or ketchup.