1. Marinate the chicken with Ginger garlic paste, salt, fennel powder, red chili flake powder, red chili powder, turmeric powder, citric acid, vinegar and yoghurt. Keep aside for 1 hour.
2. Add oil to a pan, add onions. Cook till they turn pink. Add the marinated chicken. Cook till the chicken is half cooked, while stirring in between on medium heat. Add the boiled potatoes, let it cook till the chicken dries completely.
3. Now add green chilies and coriander – mint leaves. Mix well. Let the mixture cool down .
4. Now cut and roll the pastry with this filing inside. You can stick the edges with the maida paste. Deep fry till golden brown and serve with chutney.
Recipe Notes
Samosa filling can last upto 4 months in the freezer so samosas can be made and stored in ziploc bags. Thaw them for an hour before you want to fry them.