Creamy chicken tikka masala is the filling for these flaky samosas.

Ingreadients:

For the Samosa Filling

• ½ cup plain, whole-fat yogurt
• 2 tablespoons store-bought ginger-garlic paste (available in Indian markets)
• 1 tablespoon dried fenugreek leaves
• 1 tablespoon chopped cilantro leaves
• 2 tablespoons tandoori masala
• ¼ teaspoon turmeric powder
• 1 teaspoon roasted cumin powder
• ½ teaspoon garam masala
• 2 tablespoons lemon juice (from 1 lemon)
• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes

For the Tikka Masala Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons tandoori masala
• 1 tablespoon dried fenugreek leaves
• ½ cup canned tomato puree, crushed tomatoes, or tomato sauce
• 1 teaspoon heavy cream
• ½ teaspoon honey
• 1 teaspoon kosher salt
• 1 tablespoon chopped cilantro

For the Samosa Dough

• 2 cups all-purpose flour
• 1 teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon ajwain seeds
• ¼ cup ghee
• ⅔ cup water, plus more for shaping the dough

Direction

Make the Samosa Filling:

1. In a medium bowl, whisk yogurt, ginger-garlic paste, fenugreek leaves, cilantro, tandoori masala, turmeric, cumin powder, garam masala, and lemon juice. Add chicken to bowl, stir to coat with marinade. Cover and refrigerate for at least 1 hour and up to 12 hours.
2. Preheat oven to broil with rack about 6 inches from heat source. Line a broiler-safe baking sheet with foil. Place chicken on prepared baking sheet and broil until edges char, 7 to 9 minutes. Let chicken cool. Shred or cut chicken into small pieces.

Make the Tikka Masala Sauce:

1. In a medium saucepan, heat butter over medium. Add tandoori masala and fenugreek leaves and cook until fragrant, about 2 minutes. Add tomato puree, cream, honey, salt, and cilantro. Bring sauce to a boil, then reduce heat and simmer 5 minutes. Transfer half of sauce (about 1/2 cup) to a bowl and set aside. Add shredded chicken to saucepan and stir to coat chicken with sauce. Let cool.

Make the Samosas:

1. Stir flour, salt, baking powder, and ajwain seeds together in a bowl. Add ghee and water, mix to form a dough. Cover and let rest 30 minutes.
2. Roll dough out into a 12-inch circle about 1/4 inch thick. Cut dough circle in half, down the center and brush edges of dough with water. Spoon half of the Samosa Filling on the bottom half of 1 piece of dough, then fold dough over to form a triangle. Press edges together to seal. Repeat with remaining dough and Samosa Filling.
3. In a deep, medium skillet, heat 3/4 inch oil to 350°F. Carefully place 1 samosa in oil, and fry until golden brown and crisp, about 5 minutes. Use tongs and a spatula to turn samosa over, and cook on other side for another 5 minutes. Transfer samosa to a paper towel-lined rack. Fry remaining samosa. Cut each samosa in half and serve with reserved Tikka Masala sauce.