Add the chicken thighs and stir well to coat. Cover and let sit for 30 minutes or refrigerate until you are ready to cook. The chicken can marinate for up to 24 hours, but no less than 30 minutes.

If you are an Indian, no matter where you live, samosas are those quintessential snacks that can instantly make your mundane day feel better. And if you are someone who lives in Dubai and loves to ...

Selling on average 35,000 pre-made, ready-to-fry samosas per day during Ramadan, this restaurant has customers from all seven emirates of the UAE, including entrepreneurs, celebrities and royal ...

Learn how to make traditional Punjabi samosa with crispy and flaky crust. This samosa recipe stuffed with delicious potato filling (aloo stuffing). This amazing dish is one of the most popular ...

Heat oil in a pan, add chopped onions, and sauté until golden. Add ginger-garlic paste and green chilies, cooking for 2-3 minutes. Add ground chicken, turmeric, cumin powder, garam masala, and salt.

Working in batches, fry the samosas until deep golden brown, about 4 to 6 minutes. Then transfer them to the prepared rack while you fry the remaining samosas. Serve warm or at room temperature.

Spicy Chicken Samosas By Elora Khanom Ingredients Dough: 3 cups (426 g) all-purpose flour 1¼ tsp salt ¼ cup canola oil ⅔ to ¾ cup water, as needed Filling: 6 tbsp canola oil 1 tbsp ginger ...

Even chicken and mutton stuffing are now in vogue, harking back to the Silk Route days. So, how to make a samosa? It’s quite simple. Make a round roti. Cut it into two. Hold one half between your ...

Make a cone and stuff each with 1/24 of the mixture. Shape into samosas and keep aside. To make the chutney, soak the cranberries in water. Dry roast the spices and powder it.

Fried foods such as samosa, pakora, chips, and fried chicken. Baked goods like cakes, and cookies. Processed foods like mayonnaise, ready-made meals, and margarine. Grilled or roasted meats like ...

The vegetable samosas were really large and crispy with a nice touch of spice. The lamb is cooked slowly so that it is really tender, in a gravy made with Nihari spices and minced garlic.