These Open Faced Naan Samosa Bites are the perfect hand-held holiday appetizer and so easy to make – no fiddling with phyllo pastry.
Ingredients and substitutions
- Naan bread – both store bought or homemade naan bread will work great. Roti or pita bread can be used as a substitute if naan bread is not accessible.
For the chicken and potatoes:
- Chicken breast – chicken thighs can also be used instead.
- Russet potatoes – white or red are also great options for this dish.
- Greek yogurt – sour cream or smooth cottage cheese can be used, too.
- Lemon juice – lime or orange juice will also work.
- Minced garlic – fresh or jarred minced garlic are both great options. Garlic powder or onion powder can also be used as a substitute.
- Ginger root – ground ginger or jarred minced ginger will work, too.
- Garam masala – masala curry powder can be substituted as well.
- Turmeric – using dry mustard or ground ginger will give your filling a pretty similar taste.
- Cardamon – using a blend of both cinnamon and nutmeg will offer a flavour that is close to cardamon.
- Cumin – chili powder or curry powder both work as great substitutes for cumin.
- Coriander – though the cilantro from the chutney will give the dish this flavour, you can still substitute the coriander for curry powder or caraway.
- Cayenne pepper – chili powder or paprika can be used in place of cayenne if needed.
- Fennel seed – anise seeds is a great substitute for this. You can also add additional cumin, too.
For the toppings:
- Cilantro chutney – though I do highly recommend using this for your recipe, a jarred or homemade salsa can also be used instead. Different chutneys, like mango or tamarind, can work as well.
- Red onion – if red onion isn't your preference, chives, leeks, or white/yellow onion can certainly take its place.
- Tomatoes – use fresh or canned diced tomatoes. Make sure your canned tomatoes are diced and not crushed, as this will change the texture of your dish.
Samosa dipping sauce
Though the list of sauces to pair with this dish is endless, my cilantro chutney is super easy to make and can certainly be used as a dipping sauce. It adds some beautiful notes to this meal and takes no more than a few minutes to whip up! If cilantro is not your taste, you could even try a nice mango or tamarind chutney instead.
What components can you make ahead?
To cut down on multitasking, you can make your chutney ahead of time. Simply follow the given directions and store it in a container in your fridge until you're ready to serve your samosas. Your chicken can also marinate prior and for longer than 20 minutes, if desired, but this can also conveniently be done during the time it takes for your oven to preheat. If you're wanting to make your filling prior to serving, you can certainly cook your filling in advanced and keep it in the refrigerator until ready to reheat and serve.
Storing and reheating
To store your samosas, I highly recommend keeping your filling, chutney and naan bread separate until ready to be served. You can cook and cool your filling, then place it in an air-tight container to be kept in the fridge. This can be stored for 3-4 days. You can also refrigerate your cilantro chutney, but I'd suggest storing it in a separate container to your filling. To reheat your filling, you can place it in the microwave for about 2-3 minutes, or until hot. Once your filling has been reheated, you can begin to assemble your samosas.
More Indian-inspired recipes
- Indian-inspired Chicken Naan Burger
- Indian-Inspired Chicken Meal Prep Bowls
- Slow Cook Chicken Tikka Masala
Meal prep tools for this recipe
- Grab some glass meal prep bowls for the leftovers
- I get all my chicken from Butcher Box, conveniently delivered to me frozen
NOTE: Nutritional info is per bite
Open Faced Naan Samosa Bites
- 8 pieces naan bread
Chicken & potato seasoning
- 2 chicken breasts
- 1 medium-sized Russet potato
- 1/4 cup Greek yogurt
- 2 tsp lemon juice
- 3 cloves garlic minced
- 1- inch piece of gingerroot minced
- 1 tsp garam masala
- 1 tsp turmeric
- 1/2 tsp cardamom
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cayenne pepper
- Pinch fennel seeds
- 1 tsp salt
- 1/2 tsp pepper
- Frozen peas defrosted
- red onion diced
- tomatoes diced
- Cilantro Chutney see below
- 1/2 cup cilantro chopped
- 5 inch green chili, deseeded (or 1/2 jalapeno, deseeded)
- 1/8 cup Greek yogurt
- 1/2 tsp cumin
- 1 clove garlic minced
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 425 degrees.
- Cut chicken into small 1-inch cubes, and marinate with listed ingredients for at least 20 minutes (should be about the time the oven takes to preheat).
- In the meantime, make chutney by blending all ingredients together in a Magic Bullet or blender.
- Cut potato into very small cubes, and rinse off starch thoroughly in cold water. I cut my potato cubes to be as small as my thumbnail so they would cook at the same speed as the chicken.
- Mix potato and chicken together in an oven safe dish and cook in the oven for 22-23 minutes.
- Meanwhile, using a cookie cutter or sharp glass (we have a stainless steel glass that I used), cut naan bread into 2-3 circles. I was about to get 3 circles out of the larger pieces of bread I bought.
- Top naan circles with chicken and potato mixture, peas and red onion. Cook on a parchment-lined baking sheet for 8-10 min.
- Remove from oven and top with tomatoes and drizzle with cilantro chutney. Serve and enjoy!