Leftover Butter Chicken Samosa

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Leftover Butter Chicken Samosa

Indian

Got leftover curry? Turn it into crispy, golden samosas! These are made using frozen parathas instead of homemade samosa pastry, cause sometimes I'm just a lazy girl who wants samosas in 20 minutes. Flaky, crispy and delicious, I filled them with leftover butter chicken, then served them with a fresh, punchy coriander mint chutney for dipping, but any leftover curry will do!

Recipe Stats

Cooking time

20 minutes

Serves

Not specified

Difficulty

Easy

Spice

Medium

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Leftover Butter Chicken Samosa

Ingredients

for the samosas

for the coriander mint chutney

Notes

Some secret knowledge

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Possible Substitutions

  • Parathas: Any plain or flavoured frozen paratha will work. Garlic paratha adds an extra layer of flavour, but plain works just as well.
  • Butter chicken: This is perfect for almost any leftover curry. Try tikka masala, korma, chicken curry, keema or even leftover dhal.
  • Chicken curry: If using a curry with large pieces of meat, chop them into smaller pieces before filling.
  • Green chilli: Leave it out for a milder chutney, or use chilli flakes for a different kind of heat.
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Things to Keep in Mind

  • Let the paratha defrost slightly: If it's completely frozen, it will crack when you try to shape it. If it becomes too soft, it can be harder to handle and seal.
  • Don't overfill: A smaller amount of filling makes for a much neater samosa and reduces the chance of it bursting while frying.
  • Keep your oil at medium heat: If it's too hot, the outside will brown before the paratha has properly crisped. If it's too cool, the samosas can absorb too much oil.
  • Don't overcrowd the pan: Fry in batches to keep the oil temperature steady and help the samosas crisp up evenly.
  • Use cold leftover curry: Chilled curry is easier to handle and less likely to make the paratha soggy while you're assembling the samosas.
Fridge

Storage

  • Fridge: Store cooked samosas in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat in an air fryer at 180°C for 5–8 minutes, or until hot and crispy. Avoid the microwave if possible, as it will make the paratha soft.

Method

make the chutney

Add the coriander, mint, red onion, garlic, green chilli, lime juice, cumin powder, chilli powder, black pepper, salt, sugar and water to a blender.

Blend until smooth.

Taste and adjust to your liking - add more lime for tang, chilli for heat or a splash more water to loosen the consistency.

prepare the filling

If your leftover butter chicken contains large pieces of chicken, chop them into smaller bite-sized pieces first.

prepare the samosas

Remove the frozen parathas from the freezer and cut each one in half.

Allow them to defrost slightly until they're flexible but still cool.

Take one half and bring the two straight edges together to form a cone.

Press the overlapping edges together firmly to seal.

fill & seal

Spoon approximately 1 tbsp of leftover butter chicken into the cone, being careful not to overfill.

Press the open edges together, then use a fork to crimp and seal the edge completely.

Repeat with the remaining paratha pieces and filling.

fry the samosas

Heat a generous amount of neutral oil in a deep pan over medium heat.

Carefully add the samosas, working in batches so you don't overcrowd the pan.

Fry for approximately 4–5 minutes, turning occasionally, until golden brown and crispy.

serve & enjoy

Remove the samosas from the oil and drain on a paper towel-lined plate.

Serve hot with plenty of coriander mint chutney for dipping.

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