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Prep 2 hours
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
CHICKEN TIKKA CONES
  • Large Spring Roll Wrappers Frozen
CHICKEN MARINADE
  • 12 chicken thighs cut into small bite sized pieces
  • 200 g Plain yogurt
  • 1 tbsp Lemon juice
  • 1 tbsp Minced garlic
  • 1 tbsp Minced ginger
  • 2 tsps Smoked sweet paprika
  • 1 tsp Garam masala
  • 1 tsp Cumin ground
  • ½ tsp Cardamom ground
  • 1 tsp salt
SAUCE FOR CHICKEN
  • Cooking oil
  • 1 Onion finely chopped
  • 2 tbsps Garlic minced
  • 2 tbsps Ginger minced
  • 2 tsps Garam Masala
  • 2 tsps Coriander ground
  • 2 tsps Cumin ground
  • 2 tsps Sweet Paprika
  • 1 tsp Turmeric ground
  • 1 tsp Chilli powder
  • ½ tsp Cardamom ground
  • 1 whole Cardamom
  • Pinch of ground cinnamon
  • 1 tbsp Tomato paste
  • 2 tins chopped tomatoes
  • 100 ml water
  • 1½ tsps salt
  • 2 tsps sugar
  • Small handful Coriander chopped
MASALA BUTTERNUT SQUASH
  • 1 Butternut Squash, peeled, seeded and chopped into small cubes
  • Cooking oil
  • ¼ tsp Asafoedita (hing)
  • 1½ tbsps Panch phoran
  • ½ tsp Mustard seeds
  • 2 Large Onions diced
  • Small handful curry leaves
  • 1 tsp Ginger minced
  • 1 tsp Garlic crushed
  • 1 tsp Fennel Seeds ground
  • ¼ tsp Fennel Seeds whole
  • ½ tsp Turmeric powder
  • 1 tsp Garam masala powder
  • ½ tsp Hot paprika
  • 1½ tsps Salt
  • 1 tsp Brown sugar
  • 3 Tomatoes large finely chopped
  • Small handful coriander chopped
PIES
  • 320 g or 1 packet ready rolled shortcrust pastry sheets - I used @jus_rol
  • Melted butter for brushing pastry
Chicken Tikka Samosa Cones & Masala Butternut Squash Pies Chicken Tikka Samosa Cones & Masala Butternut Squash Pies
Chicken Tikka Samosa Cones & Masala Butternut Squash Pies

A bit of magic madness with this one... they tasted ohhhhh so divine!!.  The chicken tikka filling had the perfect rich and spicy sauce which coated the small tender pieces of chicken all wrapped in a crispy crunchy samosa cone.  The cones sat on top of mini open pies filled with a masala butternut squash made with lots of spices, curry leaves and mustard seed. 


Two gorgeous recipes in one here for you today, both family favourites and both typically eaten in my home in their own right.  This was the first time I tried my chicken tikka inside a crispy samosa and I have to say it definitely won’t be the last time... what a perfect combo!!


The masala butternut squash is one that Punjabi Mama has taught me, follow the simple recipe instructions and I assure you this will be one of your fav veggie dishes eaten simply with roti and nothing else, just incredible.


METHOD TO MAKE A REGULAR SHAPE CHICKEN TIKKA SAMOSA (not cone)

  1. Mix all marinade ingredients in a bowl, add chicken and mix well
  2. Cover and refrigerate for a minimum of 2 hours or overnight if possible
  3. Pre-heat grill/ broiler in the oven
  4. Place chicken inside a baking dish and put in oven for 20 mins turning chicken half way.  It should be slightly charred on the edges and have a lot of juices
  5. While chicken is cooking make the sauce - heat oil in a pan on medium high heat and sauté onions until caramelised.  Add ginger, garlic and cook for a few minutes
  6. Add spices and continue cooking for a few minutes
  7. Stir in tomato paste, tinned tomatoes, water, salt and sugar
  8. Boil and then turn down to a simmer for 20 minutes
  9. Remove chicken from oven and pour chicken and all the juices into the sauce
  10. Keep cooking until sauce evaporates a little and is not too watery, about 20 minutes, if mixture is too watery it will leak, set aside to cool
  11. Defrost pastry sheets, cut each sheet into half making a rectangle shape
  12. Add a heaped teaspoon of filling onto one end of the pastry sheet and fold over to make a cone-like triangular shape, continue folding over until you reach the end of the pastry
  13. Glue the pastry together with the flour water mixture
  14. Heat oil in frying pan and fry samosas until golden and crisp, set aside on kitchen towels to drain off any excess oil
  15. Enjoy hot!


***If you do want to make a samosa cone then follow the method in the YouTube video called ‘Chinese Cones Recipe By Food Fusion’, I ended up doubling the samosa wrappers to hold that weight of filling.**



METHOD FOR MASALA BUTTERNUT SQUASH

  1. Heat a little oil in a saucepan on medium-high heat, add the panch phoran, asafoedita and mustard seeds, cook for 20-30 seconds until they start to sizzle and pop, careful not to burn the spices
  2. Add the onions and cook for a few minutes until soft and starting to colour slightly
  3. Add the curry leaves and cook for a minute
  4. Add the ginger and garlic and continue to cook for another 1-2 minutes
  5. Add the ground fennel, whole fennel seeds, turmeric, garam masala, hot paprika, salt and sugar, cook out spices for a few minutes
  6. Add chopped tomatoes and continue to cook for another 2-3 minutes
  7. Add the squash, mix well and cover, turn heat down to low and cook for about 15 minutes
  8. Stir the squash occasionally and check that it is softening and cooking well 
  9. Once squash is cooked remove lid, mash half of it so you have a mixed texture
  10. Cook until all water has evaporated
  11. Stir in fresh coriander, remove from heat and set aside to cool
  12. Pre-heat oven to 200°C
  13. Once squash is cool place filling inside and ovenproof ceramic pie dish, set aside while making the pastry


METHOD FOR PIE CUPS

  1. Pre-heat oven to 180°C
  2. Grease large muffin cups and unroll pastry, while you work with the pastry you can cover the unused sheets with a damp tea towel to prevent them drying out
  3. Take one sheet of pastry and cut into sections to fit your cup mould, brush generously with melted butter
  4. Gently press the pastry buttered side down into the moulds so the pastry is sitting over the sides
  5. Cook the pastry in the oven until cooked through, cool and carefully remove the cups
  6. Fill butternut squash mixture into pie bases and enjoy hot!





Chicken Tikka Samosa Cones & Masala Butternut Squash Pies Chicken Tikka Samosa Cones & Masala Butternut Squash Pies
Chicken Tikka Samosa Cones & Masala Butternut Squash Pies

A bit of magic madness with this one... they tasted ohhhhh so divine!!.  The chicken tikka filling had the perfect rich and spicy sauce which coated the small tender pieces of chicken all wrapped in a crispy crunchy samosa cone.  The cones sat on top of mini open pies filled with a masala butternut squash made with lots of spices, curry leaves and mustard seed. 


Two gorgeous recipes in one here for you today, both family favourites and both typically eaten in my home in their own right.  This was the first time I tried my chicken tikka inside a crispy samosa and I have to say it definitely won’t be the last time... what a perfect combo!!


The masala butternut squash is one that Punjabi Mama has taught me, follow the simple recipe instructions and I assure you this will be one of your fav veggie dishes eaten simply with roti and nothing else, just incredible.

favorite
print
rate
Prep 2 hours
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
CHICKEN TIKKA CONES
  • Large Spring Roll Wrappers Frozen
CHICKEN MARINADE
  • 12 chicken thighs cut into small bite sized pieces
  • 200 g Plain yogurt
  • 1 tbsp Lemon juice
  • 1 tbsp Minced garlic
  • 1 tbsp Minced ginger
  • 2 tsps Smoked sweet paprika
  • 1 tsp Garam masala
  • 1 tsp Cumin ground
  • ½ tsp Cardamom ground
  • 1 tsp salt
SAUCE FOR CHICKEN
  • Cooking oil
  • 1 Onion finely chopped
  • 2 tbsps Garlic minced
  • 2 tbsps Ginger minced
  • 2 tsps Garam Masala
  • 2 tsps Coriander ground
  • 2 tsps Cumin ground
  • 2 tsps Sweet Paprika
  • 1 tsp Turmeric ground
  • 1 tsp Chilli powder
  • ½ tsp Cardamom ground
  • 1 whole Cardamom
  • Pinch of ground cinnamon
  • 1 tbsp Tomato paste
  • 2 tins chopped tomatoes
  • 100 ml water
  • 1½ tsps salt
  • 2 tsps sugar
  • Small handful Coriander chopped
MASALA BUTTERNUT SQUASH
  • 1 Butternut Squash, peeled, seeded and chopped into small cubes
  • Cooking oil
  • ¼ tsp Asafoedita (hing)
  • 1½ tbsps Panch phoran
  • ½ tsp Mustard seeds
  • 2 Large Onions diced
  • Small handful curry leaves
  • 1 tsp Ginger minced
  • 1 tsp Garlic crushed
  • 1 tsp Fennel Seeds ground
  • ¼ tsp Fennel Seeds whole
  • ½ tsp Turmeric powder
  • 1 tsp Garam masala powder
  • ½ tsp Hot paprika
  • 1½ tsps Salt
  • 1 tsp Brown sugar
  • 3 Tomatoes large finely chopped
  • Small handful coriander chopped
PIES
  • 320 g or 1 packet ready rolled shortcrust pastry sheets - I used @jus_rol
  • Melted butter for brushing pastry

METHOD TO MAKE A REGULAR SHAPE CHICKEN TIKKA SAMOSA (not cone)

  1. Mix all marinade ingredients in a bowl, add chicken and mix well
  2. Cover and refrigerate for a minimum of 2 hours or overnight if possible
  3. Pre-heat grill/ broiler in the oven
  4. Place chicken inside a baking dish and put in oven for 20 mins turning chicken half way.  It should be slightly charred on the edges and have a lot of juices
  5. While chicken is cooking make the sauce - heat oil in a pan on medium high heat and sauté onions until caramelised.  Add ginger, garlic and cook for a few minutes
  6. Add spices and continue cooking for a few minutes
  7. Stir in tomato paste, tinned tomatoes, water, salt and sugar
  8. Boil and then turn down to a simmer for 20 minutes
  9. Remove chicken from oven and pour chicken and all the juices into the sauce
  10. Keep cooking until sauce evaporates a little and is not too watery, about 20 minutes, if mixture is too watery it will leak, set aside to cool
  11. Defrost pastry sheets, cut each sheet into half making a rectangle shape
  12. Add a heaped teaspoon of filling onto one end of the pastry sheet and fold over to make a cone-like triangular shape, continue folding over until you reach the end of the pastry
  13. Glue the pastry together with the flour water mixture
  14. Heat oil in frying pan and fry samosas until golden and crisp, set aside on kitchen towels to drain off any excess oil
  15. Enjoy hot!


***If you do want to make a samosa cone then follow the method in the YouTube video called ‘Chinese Cones Recipe By Food Fusion’, I ended up doubling the samosa wrappers to hold that weight of filling.**



METHOD FOR MASALA BUTTERNUT SQUASH

  1. Heat a little oil in a saucepan on medium-high heat, add the panch phoran, asafoedita and mustard seeds, cook for 20-30 seconds until they start to sizzle and pop, careful not to burn the spices
  2. Add the onions and cook for a few minutes until soft and starting to colour slightly
  3. Add the curry leaves and cook for a minute
  4. Add the ginger and garlic and continue to cook for another 1-2 minutes
  5. Add the ground fennel, whole fennel seeds, turmeric, garam masala, hot paprika, salt and sugar, cook out spices for a few minutes
  6. Add chopped tomatoes and continue to cook for another 2-3 minutes
  7. Add the squash, mix well and cover, turn heat down to low and cook for about 15 minutes
  8. Stir the squash occasionally and check that it is softening and cooking well 
  9. Once squash is cooked remove lid, mash half of it so you have a mixed texture
  10. Cook until all water has evaporated
  11. Stir in fresh coriander, remove from heat and set aside to cool
  12. Pre-heat oven to 200°C
  13. Once squash is cool place filling inside and ovenproof ceramic pie dish, set aside while making the pastry


METHOD FOR PIE CUPS

  1. Pre-heat oven to 180°C
  2. Grease large muffin cups and unroll pastry, while you work with the pastry you can cover the unused sheets with a damp tea towel to prevent them drying out
  3. Take one sheet of pastry and cut into sections to fit your cup mould, brush generously with melted butter
  4. Gently press the pastry buttered side down into the moulds so the pastry is sitting over the sides
  5. Cook the pastry in the oven until cooked through, cool and carefully remove the cups
  6. Fill butternut squash mixture into pie bases and enjoy hot!