Tandoori-Style Chicken & Paneer Samosa

Tandoori-Style Chicken & Paneer Samosa
To make these samosas tender tandoori chicken, paneer and a dazzling array of spices are bundled up inside pastry pockets that are fried to perfection, and topped with a bright and tangy green chutney. What more could you want from a snack?


Makes 10



  • 1 tbsp grated ginger
  • 2 cloves garlic, crushed
  • 1 tsp each garam masala, ground cumin and coriander
  • 250g shredded tandoori-style chicken – find the master recipe for Tandoori-Style Chicken here
  • 200g paneer cheese, grated
  • 1 long green chilli, seeded, finely chopped
  • 2/3 cup frozen baby peas, thawed
  • 5 sheets frozen shortcrust, thawed
  • 1 egg, lightly beaten
  • Vegetable oil, to shallow fry
  • Store-bought bhuja mix (Indian nut and snack mix) and panch phoran, to serve

For the green chutney:

  • ½ bunch each coriander and mint
  • 2 cloves garlic, crushed
  • ¼ cup Greek-style yoghurt
  • 2 tbsp lime juice



  1. Combine the ginger, garlic, garam masala, cumin and coriander in a bowl. Add the chicken, cheese, chilli and peas, season well and mix well to combine.
  2. Use a 20cm-diameter round plate as a guide to cut out 5 discs from the pastry. Cut each disc in half to make a semi-circle. Brush one edge lightly with egg and pinch the edges to create a cone.
  3. Place a ¼ cupful of the mixture in the centre of each pastry. Fold the pastry over, brushing with egg to enclose the filling and make a triangle shape. Pleat and pinch the pastry to seal.
  4. Fill a large saucepan with 10cm oil. Place over medium heat until it reaches 180°C on a deep-frying thermometer. Working in batches, carefully add the samosas into the oil and cook for 2-3 minutes each side, or until golden and pastry is cooked. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining samosas (reheating the oil between each batch).
  5. To make the green chutney, place the coriander, mint, garlic, yoghurt and lime juice in a small food processor and process until smooth.
  6. Serve samosas with chutney, bhuja mix and sprinkle with panch phoran.


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