Chicken Tikka Rice Samosa Bites
1 hour
Indian / Indian Fusion
Serves 6-8
These Chicken Tikka Rice Samosa Bites are a delicious fusion appetizer that combines the bold flavors of chicken tikka masala with the irresistible crunch of a golden-fried samosa. Fragrant basmati rice is folded into a rich, creamy tikka filling, then wrapped and fried until perfectly crisp on the outside and warm and flavorful on the inside. Perfect for entertaining, snacking, or sharing, these bite-sized treats deliver all the comfort of a classic Indian favorite in a fun, handheld form.
Ingredients
For the quick chicken tikka masala
- Chicken thighs, 1 lb, boneless, skinless, and cut into ½” bite-sized pieces
- Plain yogurt, 1/2 cup
- Ginger-garlic paste, 2 tbsp, divided
- Garam masala, 2 tsp, divided
- Kashmiri chili powder, 2 tsp, divided
- Turmeric, 1/4 tsp
- Kosher salt, 1 tsp
- Ghee, 2 tbsp, divided
- Onion, 1 medium, finely diced
- Tomato puree, 1 cup
- Ground coriander, 1 tsp
- Ground cumin, 1 tsp
- Heavy cream, 1/4 cup
- Kasuri methi (dried fenugreek leaves), 1 tsp, crushed
- Cilantro, 2 tbsp, chopped
For the filling
- Royal Basmati Rice, 2 cups, cooked
- Chicken tikka masala, 2 cups, prepared
- Lemon juice, 1 tbsp
For the samosas
- Mini samosa wrappers, 12–16
- All-purpose flour, 2 tbsp
- Water, 3 tbsp
- Neutral oil, as needed, for frying
Preparation
- In a medium bowl, combine the chicken, yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon garam masala, 1 teaspoon Kashmiri chili powder, turmeric, and salt. Mix well and marinate for at least 30 minutes.
- Heat 1 tablespoon ghee in a large skillet over medium-high heat. Add the marinated chicken and cook until lightly charred and nearly cooked through, about 5–6 minutes. Transfer to a plate.
- Add the remaining ghee to the skillet. Add the onion and cook until softened and lightly golden, about 6–8 minutes. Stir in the remaining ginger-garlic paste and cook for 1 minute.
- Add the tomato puree, remaining Kashmiri chili powder and garam masala along with the coriander and cumin. Cook for 5–7 minutes, stirring occasionally, until the masala thickens and the fat begins to separate around the edges.
- Return the chicken to the pan and simmer for 5 minutes. Stir in the heavy cream, kasuri methi, and cilantro. Cook for 2–3 minutes more. The mixture should be thick, not saucy. Remove from heat.
- Fold the cooked Royal Basmati Rice and lemon juice into the chicken tikka masala. Stir until the rice is evenly coated and has absorbed much of the sauce. Let cool completely.
- In a small bowl, combine the flour and water to form a thick paste for sealing the samosas.
- Working with one wrapper at a time, brush one straight edge of the wrapper with the flour paste. Bring the two straight edges together and overlap them to form a short cone, pressing firmly to seal. Hold the cone upright and fill with 1–2 tablespoons of the chicken tikka rice mixture, being careful not to overfill. Brush the open edges with more flour paste, then pinch and press them together to fully enclose the filling, creating a triangular samosa. Repeat with the remaining wrappers and filling.
- Heat oil to 350°F. Fry the samosas in batches until golden brown and crisp, about 3–4 minutes. Transfer to a paper towel-lined tray.
- Serve warm with mint yogurt chutney.
