• Before you begin, scroll up to read the "pre-cooking notes" and "top tips" in the blog post above. Chances are, any questions you will have during the process are already answered there.
• First, blend the ginger and garlic with a little water to make a paste.
• Put oil in a large pan/pot (preferably nonstick) over medium heat. Add the ginger garlic paste right away and saute for about 1 minute.
• Add the ground chicken (chicken keema) and break it up with a spoon. Once it starts changing color, mix in the crumbled chicken cube. Let it cook for about 4-6 minutes, stir often, until the chicken is cooked through and all the liquid has evaporated.
• Add 2 teaspoons of salt and the citric acid, stir, then turn off the heat. Don’t worry if it tastes a little salty or sour right now as it’ll balance out later. Let the mixture cool down completely.
• Once the filling has cooled, add chopped onions, cilantro (hara dhaniya), mint (pudina), green chilies, and the remaining 1 teaspoon salt. Mix everything together, then taste and adjust the salt if needed. Add no more than ¼ teaspoon salt at a time, and taste the mixture each time to make sure you don’t over-salt.
• Make the binding paste/glue by mixing flour (maida) with water until it’s smooth.
• To make a samosa, fold the wrapper into a cone, fill it with the chicken mixture, and seal the open edge with flour paste. There are a few ways to do the folding part, so if you have your own method, go for it. If not, scroll up and check out the step-by-step photos I've shared in the blog post.
• You can freeze these samosas (see Note C below for tips), fry them in oil, or cook them in an air fryer.

Frying Instructions

• Add just enough oil to a deep pan or karahi to fully cover the samosas when you drop them in. The oil should be between 325-350°F (160-175°C). If you're unsure, carefully drop a small piece of samosa wrapper into the oil. If it rises and bubbles, the oil is ready. If the bubbling is too intense, the oil is too hot.
• Fry the samosas in batches, flip them a few times, and cook until they’re golden brown and crisp. Don't cram too many in the pan, or the oil temperature will drop. Also, watch the heat and adjust as needed. Drain on paper towels and serve hot with your favorite chutney or sauce.

Air Frying Instructions

• For air frying, preheat your air fryer to 400°F (200°C). Place the samosas in the basket without overcrowding. Spray or brush oil on them, then cook for 10-20 minutes. The time can vary a lot depending on your air fryer. Turn them every 4 minutes and check for doneness as you go.