Samosa Butter Chicken and Moroho with Chili Coriander Jam

5 from 4 votes
Prep Time 30 mins
Cook Time 1 hr
Rest Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 5 people
Calories 279 kcal


Butter Chicken Samosa:

  • 500 g Chicken breast fillet (finely chopped)
  • 100 g Butter
  • 1 Pc. Chopped onions
  • 1 Pc. Chopped tomato
  • 1 tbsp Tomato paste
  • 150 ml Coconut milk
  • 1 Pc. Garlic clove chopped
  • 2 tsp Garam masala
  • 1 tsp Ground turmeric spice
  • 2 tsp Paprika powder
  • 1 tsp Coriander powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • Round rice paper sheets
  • Hot water
  • Sunflower oil

Moroho Samosa:

  • 150 ml Water
  • 400 g Chopped spinach
  • 150 g Ground and unsalted peanuts
  • 1 Pc. Chopped tomato
  • 0,5 Pc. Diced onion
  • 1 Pc. Garlic clove chopped
  • 1 tsp Salt
  • 0,5 tsp Pepper
  • 1 tsp Garam masala
  • 1 tsp Optional: parika powder

Chili Coriander Jam:

  • 8 Pc. Chopped tomatoes
  • 80 ml Olive oil
  • 8 Pc. Garlic clove chopped
  • 4 cm Ginger
  • 10 Pc. Small red Thai chillies
  • 2 tsp Ground cumin
  • 1 tbsp Mustard seeds
  • 180 ml Red wine vinegar
  • 60 ml Soy sauce
  • 335 g Sugar
  • 1 tbsp Turmeric
  • 1 tbsp Coriander powder


Butter Chicken Samosa:

  • Fry the onions in melted butter and add the chicken. Mix in the tomato, tomato paste, garlic and spices. After about 15 minutes add the coconut milk and simmer until the excess liquid has evaporated (the mixture must not be too moist). Let cool down.
  • Preheat the oven to 220 degrees (convection). Soak rice paper in hot water. Shape a tablespoon of the mixture into a triangle in the center of the rice paper. Starting from the right side, fold the paper over the mixture in a clockwise direction, rub both sides of the samosas with a little oil. Spread the samosas on baking paper and bake in the preheated oven for about 15 minutes on each side.

Moroho Samosa:

  • Mix all ingredients together in a saucepan and cook. Stir constantly until a solid mass is formed. Let cool down.
  • Repeat step 2.

Chili Coriander Jam:

  • Spread the tomatoes with the oil on a baking sheet, sprinkle with the cumin and a little brown sugar and roast in the oven at 160 degrees (convection) for 30 minutes.
  • Then put tomatoes, red wine vinegar and soy sauce in a saucepan and simmer. Grind the garlic, ginger, chillies, mustard seeds and coriander together in a blender and add to the tomatoes. Let the mixture simmer for about 25 minutes. Add sugar and continue to simmer (stirring repeatedly) until a thick consistency is formed.
  • Put everything in a mason jar and ideally let it steep for 24 hours.


Serving: 100gCalories: 279kcalCarbohydrates: 32.5gProtein: 2.5gFat: 15.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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