Chicken Samosa From Cheesecake Factory - Homemade Recipe
Today we will make a simplified, but equally delicious chicken samosa from the Cheesecake Factory recipe. And, I'll even show you show to make the delicious cilantro dipping sauce too!
Ingredients
For the chicken samosas
- 2 tsp olive oil
- 1 large onion, peeled and diced
- 2 tsp tomato paste
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 1/2 tbsp yellow curry powder
- 1 tsp turmeric
- 1/2 tsp ground cinnamon
- 1 tsp chili flakes, optional
- 1/2 pound chicken breast, sliced into strips
- 1 cup chicken stock
- Hot water, as needed
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 8-10 Samosa wrappers
For the fresh cilantro dipping sauce
- 1 cup fresh cilantro, rinsed
- 1 tbsp lemon juice
- 2 spring onions, minced
- 1 garlic clove, minced
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 1/4 - 1/2 cup olive oil (as needed)
Instructions
Make the pulled chicken filling
- To start, heat the olive oil in a saucepan over medium heat. Add the onion and saute it for 5 minutes.
- Once translucent, add the tomato paste, garlic, and ginger. Fry the ingredients for a minute.
- Next, add all of the spices. Mix them in well while they gently toast in the pan.
- Once you have a uniform base, add the chicken strips. Leave them to brown for a couple of minutes. They don't have to be cooked all the way through.
- After about 5 minutes, add the chicken stock and mix well to create a seasoned liquid. The meat should be almost completely covered. If it's not (this will mainly depend on the size of your pot), you can add a little more hot water.
- Add the lid over the pot and leave the chicken to simmer for 30 minutes.
- After 30 minutes, remove the lid and test the doneness of the chicken. It should be soft and tender. You will need to make pulled chicken, so keep that in mind.
- If the meat isn't soft enough yet, leave it to cook some more, this time without a lid. This will help the liquid evaporate to create a thick, flavorful sauce that coats the chicken.
- When the chicken is tender, you can remove it from the heat and set it aside. Remember to season the mixture with some salt and pepper.
- While it's still hot, start pulling the meat apart. You can place it back in the sauce. Mix the pulled meat well and set it aside to cool.
Make the samosas
- Once the meat mixture has cooled sufficiently, add a couple of tablespoons to the bottom of the samosa wrapper.
- Then, fold over the dough to form a triangle. Keep folding the triangular pocket over itself so you form a samosa.
- To seal the end, use a little bit of water to wet the dough. It will make it sticky and easy to seal.
- Heat some frying oil until it has reached 360⁰F (180⁰C).
- Add the samosas and allow them to fry until they become golden brown and crispy. This will take roughly 6-8 minutes depending on the size you are making.
- When they are fried to golden perfection, drain them on pieces of paper towel. You don't want them to be very oily.
Make the dipping sauce
- Simply blend together all of the ingredients, except for the olive oil.
- Once you have a blended mixture, you can add as much (or little) oil as you'd like. This will make the consistency of the dipping sauce runnier.
Nutrition
Calories: 134kcalCarbohydrates: 10gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 16mgSodium: 136mgPotassium: 190mgFiber: 1gSugar: 1gVitamin A: 231IUVitamin C: 3mgCalcium: 21mgIron: 1mg
Tried this recipe?Let me know how it was!