Butter Chicken Potli Samosa

Another unique and tasty recipe for you all. Samosa packed in a beautiful potli. Don’t forget to try these Butter Chicken Potli Samoas this ramzan. #happyCookingToYou

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  • Chicken qeema (Mince) 350 gms
  • Dahi (Yogurt) 1/4 Cup
  • Hari mirch (Green chili) chopped 2 tbs
  • Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
  • Namak (Salt) 1 tsp or to taste
  • Haldee powder (Turmeric powder) 1/4 tsp
  • Garam masala powder ½ tsp
  • Cooking oil 2 tbs
  • Pyaz (Onion) chopped 1 medium
  • Adrak lehsan paste (Ginger garlic paste) ½ tbs
  • Tomato paste 2 & ½ tbs
  • Lemon juice 2 tbs
  • Makhan (Butter) 1 tbs
  • Cream 2 tbs
  • Kasuri meethi (Dried fenugreek leaves) ½ tbs
  • Maida (All-purpose flour) sifted 2 & ½ Cups
  • Namak (Salt) 1 tsp
  • Ghee 2 tbs
  • Pani (Water) ½ Cup or as required
  • Cooking oil for frying


In bowl,add chicken mince,yogurt,green chili,red chili powder,salt,turmeric powder,garam masala powder,mix well and marinate for 15 minutes.

In pot,add cooking oil,onion and fry until translucent.

Add ginger garlic paste and mix well.

Add tomato paste,mix well and cook for 2 minutes.

Add marinated chicken mince,mix well until changes color (6-8 minutes).

Add lemon juice,butter,mix well and cook for 4-5 minutes.

Add cream and mix well.

Add dried fenugreek leaves,mix well and cook until dries up.

Let it cool down.

In bowl,add all-purpose flour,salt and mix.

Add ghee and mix until crumbled.

Gradually add water and knead until dough is formed,cover and let it rest for 15 minutes.

Knead dough again and divide into two equal parts.

Sprinkle flour and roll out with the help of rolling pin.

Cut into round shape with the help of the cutter,add filling and apply water then bring all the edges to form a shape of potli.

Take one strip,apply water and carefully tie around the neck of the potli.Repeat the same for all the potlis (makes 20).

Can be stored in freezer for up to 2 weeks.

In wok,heat cooking oil and fry on low flame until golden brown.

Recipe By: Seema Hanif

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