Ever Tried Butter Chicken Samosa? Chef Gagandeep’s Fusion Recipe Has Got Us Hooked

Delhiites are notorious for their irrational bias towards butter chicken, and looks like they have no problem with perception either. For the uninitiated, butter chicken was invented in Delhi’s Daryaganj area by Kundan Lal. After fleeing from Pakistan post-partition, he invented the dish by chance in his restaurant Moti Mahal. To preserve his Tandoori chicken from going bad, he dunked them in a basic gravy with tomatoes and yogurt, and the rest, as they say, is history. Butter chicken is now one of the most renowned Indian curries abroad, and as a homage to the epic dish, Chef Gagandeep Singh Sawhney, has come up with the recipe of Butter Chicken samosa for the new menu of Mister Chai at Shangri-La Eros New Delhi. The menu comprises a range of classic Indian street foods that have been given a contemporary touch.  

Samosa, as we all know, is Indian street food, which is a deep-fried triangular puff pastry, mostly comprising a spicy potato mixture. But here, the potato mixture is replaced with a spicy, tangy and creamy butter chicken.  

Here’s the complete recipe, see if you can recreate the restaurant-like magic at home.

BUTTER CHICKEN SAMOSA

For the filling:

• Chicken Tikka boneless dice - 350gms
• Onions chopped  - 50gms
• Salt  - 3 gms
• Turmeric powder  -  2gms
• Coriander powder - 2gms
• Green chili deseeded and chopped - 1 large
• Ginger powder - 2gms
• Garam masala powder - 1gm
• Kasoori Methi - 1gm
• Red chili powder - 1gm
• Tomato Puree - 20ml

To fry the samosa

• Refined oil -  2litr

For the dough

• All-purpose flour - 140 gms
• Salt - 2gms
• Ajwain seeds -1gms
• Ghee- 5gms
• Warm water -60ml

Instructions

MAKING THE FILLING

1. In a pan, add the ghee and when it becomes hot, add the onion and sauté it until it turns translucent.
2. Now add the chicken and cook for three minutes on medium-high heat.
3. Add the spices and other ingredients. Stir it for one minute.
4. Reduce the heat and cook until the chicken is cooked.

MAKING THE DOUGH

1. In a bowl, add all the ingredients (except water) and mix it well.
2. Gradually add the water and knead until the dough becomes smooth and not sticky.
3. Cover the dough and let it rest for 15 to 20 minutes.

PREPARING THE SAMOSA

1. Make four equal portions from the dough. Take one portion and roll with the rolling pin into a medium thickness circle around 6 inches.  
2. Use a knife to cut the circle in half.
3. Take one-half and fold into a cone - seal it along the fold.
4. Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or a little less.
5. Wet the edges of the dough with water and pinch to seal. Now you should have a triangle-shaped samosa. Repeat this step with the rest of the dough and filling.
6. Cover the samosa with a cloth and keep it aside for 20 minutes in a cool place. This step helps the samosa to have fewer bubbles on the pastry when frying, but you can skip it and immediately fry the samosa.
7. In a medium pan, heat the frying oil. Add the samosas and fry on medium heat until the samosa is golden brown. The frying time may take from 7 to 8 minutes, depending on the size of the samosa.