Dani Venn combines two crowd pleasing recipes into one - butter chicken and samosa. Start off your dinner party with a resounding YUM!
- 4 cups flour, plus extra for dusting
- 2 teaspoons baking powder
- 1/2 cup vegetable oil
- 2 teaspoons salt
- 1 cup water
- 1 family roast chicken, meat and skin shredded
- 1 tablespoon ghee or vegetable oil
- 1/2 small onion, finely diced
- 3cm knob of ginger, finely sliced
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon garam masala
- 400g can diced tomatoes
- 2 tablespoons natural yoghurt
- 2 teaspoons honey
- 1.5 litres vegetable oil, for deep frying
- Place flour, baking powder, vegetable oil and salt in the bowl of a electric mixer fitted with a dough hook, turn speed to low and gradually add 3/4 cup of water to bring the dough together, if the dough is too dry and needs the extra ¼ cup of water, add it in. Scrape down sides of bowl if needed and knead on medium speed for 5 minutes, or until dough is soft and smooth. Add more flour if dough is too sticky. This process could also be done in a food processor or by hand.
- Remove dough from electric mixer and lightly knead on floured surface to bring dough together, wrap in plastic cling film and allow to rest at room temperature for 30 minutes.
- To make butter chicken gravy, add ghee or vegetable oil to large, deep saucepan or frypan over medium heat, add onions and cook till translucent then add ginger and garlic and cook for a further 2 minutes. Add coriander, turmeric, cardamom, garam masala and cook for a further two minutes then add tomatoes and cook for a further 5 10 minutes, until tomatoes have reduced by half, season with salt. Remove from heat and place mixture into a blender or food processor and process till a smooth puree forms. Return back to the pan over low heat, stir through yoghurt and honey and season with salt. Add shredded chicken into the pan and stir well to combine. This is the filling for your samosa.
- To make your samosa, take about a golf ball sized piece of dough and roll out onto a lightly floured surface into a large, thin oval shape. The dough should only be a few mm thick and almost translucent, as if its too thick it will not cook through properly. Cut the oval in half. Take the bottom two corners of the dough and fold up to the middle to create a triangle, seal the two edges with a little water and press together. Hold the dough in your hand and fill the middle with a tablespoon or so of filling, press the filling gently into shape so it looks like a triangle samosa, tuck the edges over and seal with water pressing the edge. This may take a few times to get the hang of! Set aside and repeat with remaining mixture and dough.
- Fill deep fryer or large saucepan with oil, bring up to about 170C, you don't want the oil too hot or else it will burn the dough and not cook through properly. The oil should slowly bubble around the samosa when it is dropped into the oil. Cook about 2 3 samosa at a time. Remove after samosa has been cooking for about 5 minutes and is golden, place on absorbent paper towel and serve warm.