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Author:
Franco Salzillo
Crispy, spicy and steaming hot, the Cheesecake Factory has some mean chicken samosas, and they’re one of their most popular starters.
It’s easy to see why, though, they’ve taken the famous Indian flavors and simplified them for a quick and easy fried finger food that tastes like glory.
Have you ever made samosas before? I won’t lie; folding the samosa wrappers is tricky at first, but after a few minutes, you’ll be tucking these sheets with chicken filling and folding them to perfection.
The only thing left to do is frying them to crispness. Are you ready for these fun two-biters?
No one knows exactly how the chain makes their chicken filling, but the flavor profile is easy to copycat if you know your way around Indian spices.
Curry powder, turmeric and ground cinnamon are the most flavorful ingredients for sure, and together with sautéed onion and garlic, you get yourself one tasty chicken stew.
You’ll also need samosa wrappers, and if you can’t find them, spring roll wrappers will work just fine.
The rest is blending the cilantro dip the restaurant is famous for. For this one, we’re using fresh cilantro leaves, hot peppers, lemon juice and more garlic and onion. You’ll love these, guaranteed!
For the samosas:
For the cilantro dip:
Boil the chicken breast until cooked through. Set aside, let it cool and shred. Do not dispose of the chicken stock.
In a skillet, heat two tablespoons of olive oil and sauté the onion and garlic; once fragrant and translucent, add the curry powder, turmeric and cinnamon.
Immediately add the chicken and combine. Once the chicken is seared, pour in the chicken stock and reduce until thick (10-15 minutes). Season with salt and pepper.
Let the chicken stew cool down until manageable and scoop it over the samosa wrappers. Fold into triangles and set aside.
Heat 1 inch of cooking oil in a skillet and fry the samosas, flipping once until crispy. Work in batches. Set aside on a paper towel to drain.
For the cilantro dip, in a food processor, pulse the cilantro leaves with the lemon juice, green pepper, onion and garlic. Season with salt to taste.
