Ingredients:
· 450gm ground chicken
· ½ tbsp ginger paste
· ½ tbsp garlic paste
· 2tbsp lemon juice|
· 1tbsp green chilli paste or adjust to taste
· 2tbsp oil or butter
· ½-1tsp red chilli flakes
· ½ tsp black pepper
· ½ tsp garam masala
· 1tsp cumin powder
· 1tsp coriander powder
· 1tsp salt

To assemble:
· ½ cup coriander
· 2 cup finely chopped onion, water squeezed and discarded
· 1tbsp chopped green chillies, skip for less spicy
· 16 samosa sheets
· 2tbsp wheat flour or all-purpose flour
· Oil, to fry

Method:
Melt butter in a pan and add ground chicken, ginger, garlic, chilli, and all the spices. Keep stirring and break lumps if any. Continue to cook until ground chicken is thoroughly cooked. Increase the heat and allow excess water to evaporate. Stir continuously until the chicken becomes completely dry. Turn off the heat and then add onion. Stir for a few seconds to cool a bit then add coriander and mix well. The chicken filling is ready, set it aside to cool.
Prepare flour slurry by mixing water and flour until smooth. This will work as glue to stick samosa sheets. Start by folding one corner of the sheet inward and then folding in again while overlapping to make a triangular pocket. Now add filling in the pocket and then smear flour paste on the edges. Fold the ends to close the pocket. Always add samosa to room temperature oil. Then let the oil heat up completely and fry on medium heat for three to four minutes until golden and crispy. Serve with imli or spicy green chutney.