Go Back
+ servings

Chicken Sambosa

Chicken musakhan sambosas are delicious! A twist on a classic that you'll absolutely love, sambosa stuffed with a sumac spiced chicken mixture.
Print Pin
Course: Appetizer
Cuisine: Middle Eastern
Keyword: chicken, sambosa
Prep Time: 30 minutes
Cook Time: 5 minutes
Servings: 10 people
Calories: 299kcal
Author: Farah Abumaizar


  • 2 chicken breasts, cooked and finely shredded about 1 heaped cup of shredded chicken See notes
  • 1/4 cup olive oil
  • 2 large onions cut in half, then thinly sliced into wedges
  • 1/4 cup toasted almond slivers or pine nuts
  • 3 tbsp sumac
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cumin powder
  • 1/4 tsp cinnamon powder

To assemble:

  • 1 pack sambosa wrappers 500 g
  • 1 tbsp flour
  • 1/2 tbsp water

For frying:

  • vegetable oil, about 1/4 cup


  • In a deep skillet over medium heat, add the olive oil until it heats up. Add the onions, and cook, stirring frequently until soft and starting to caramelize, 8-10 minutes.
  • Add the shredded chicken, the toasted nuts, and all the spices. Stir to combine, then remove from the heat. Let mixture cool slightly 5 minutes or so.
  • Fill each sambosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the sambosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top (check the video at the bottom of this recipe card to see how). Mix together the flour and water to form a thick paste, and seal the ends of the sambosa to prevent them from opening up while frying.
  • Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm, optionally with yogurt to dip in.


To cook the chicken breasts: you can cover them with water in a saucepan, and add a halved onion, a couple bay leaves, a stick of cinnamon and a pinch of salt and pepper. Bring to a boil, skim off any foam that accumulates, then reduce heat and simmer vigorously for 20-25 minutes until chicken is opaque and fully cooked through.
You can also use any leftover chicken, or get a ready rotisserie chicken to shred. You basically need around 1 heaped cup of shredded chicken.
To toast the nuts: just heat a little bit of olive oil in a skillet over medium heat, then toat nuts for a few minutes until golden brown, then immediately remove to a paper towel lined plate
Freezing sambosa: Uncooked sambosa can be frozen for 4-6 months, they freeze beautifully.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!


Calories: 299kcal