• Heat oil in a frying pan. Add minced chicken and crushed garlic. Stir cook on medium flame till color changes.
• Then season crushed black pepper and red chilies, little bit turmeric and salt to your taste.
• Stir cook on low to medium flame for few minutes. Then add onion nicely chopped onion and cook for 3 - 4 more minutes. Turn off the flame.
• Add ¼ cup of green part of spring onion and stir to mix.

Samosa Dough

• In a mixing bowl add 2 cups of all purpose flour (maida), salt, and clarified butter (ghee). Using your hand mix them together and add water as needed.
• Kneed hard dough, apply some oil and rest it for 20 to 30 minutes.
• On a flat surface roll down the dough thin and evenly. If the dough is rolled thick, it will take a long time for the dough to get cooked.
• Next take any round steel bowl having thin edges to cut the small circular patties out of the flattened dough. Carefully lift the extra dough revealing the patties.
  
• Arrange the chicken filling and fold the patti from one side down the way to the other side to make a D-shape samosa and covering the filling inside. Use fork to to tighten the the lips of the samosa. Repeat the process until for rest of the samosa.
• Start cooking by heating the oil in a frying pan. Deep fry the samosas on low to medium flame till they get golden and crispy.
• Take out on an absorbent paper and serve with your favorite chatney/sauce.