Ingredients
1tbspcoriander seeds
1tbspcumin seeds
1tbsppaprika,or 8-10 kashmiri lal mirch chilies
1tbspgarlic powder
1½tspdry mango powder,or lemon zest
½tbspground ginger
½tspground cinnamon
½tspground cloves
½tspdry mint leaves
1½tbspcooking oil
1cupred onion,chopped
1tbspjalapeno,minced
1lbground chicken
1tspsalt
1tbsptikka masala spice mix
1cupcilantro
2lbphyllo sheets,(about 2 boxes)
¼cupmelted butter,or oil for brushing the phyllo sheets
¾cupplain yogurt
⅓cupfresh mint leaves,chopped
1tspground sumac,or lemon juice
1tspolive oil
¼tspground black pepper
⅛tspsalt,or to taste
Preparation
In a small skillet set over medium-high heat, add the cumin and coriander seeds.
Dry toast the seeds for 5 minutes or until the spices become fragrant. Turn off the heat, then allow the seeds to cool down completely.
In a spice grinder or mortar and pestle, add the toasted seeds, paprika, garlic powder, mango powder, ground ginger, ground cinnamon, ground cloves, and mint leaves, and grind everything together until it’s a uniform fine powder.
Transfer to an airtight container. Store in a cool dry place.
In a large skillet set over medium heat, add the oil. Once the oil shimmers, add the onion and jalapeño. Sauté for 5 minutes until the onion softens.
Turn the heat to medium-high and add the chicken, 1 tablespoon of the tikka masala spice, and salt.
Break the ground chicken into pieces, stirring a little to combine the chicken with the onion and jalapeño. The chicken is ready when it is browned and all of the liquid has cooked off.
Stir in the cilantro, then turn off the heat. Let it cool completely.
Preheat the oven to 375 degrees F.
Place a stack of thawed phyllo sheets on the workstation. Work with 2 full sheets at a time, and cover the rest with damp, but not wet, cloth. *
Stack the two sheets on top of each other, and brush the phyllo gently with butter or oil. Fold the sheets in half lengthwise. Place 1½ to 2 tablespoons of filling on one corner of the phyllo sheet.
Fold the corner with filling over to make a triangle. Now lift the bottom side of the loose end, and fold it over the longer edge of the samosa to make a triangular-shaped parcel.
Tuck the loose ends underneath. Brush the top with butter or oil. Place the samosa on a baking sheet lined with parchment paper. Repeat with the rest of the filling and phyllo sheets.
Bake for 10 to 15 minutes until the edges of the samosas begin to turn golden.
In a medium-sized bowl, combine yogurt, mint, sumac, olive oil, pepper, and salt. Stir it together.
Pull the samosas out of the oven, transfer to a serving platter, serve alongside the mint dip, and enjoy hot!
