- 1kg chicken breasts, deboned
- Five bay leaves
- 1 Tablespoon 11-in-one spice
- 10 Peppercorns
- Two tablepoons chopped dhanya
- 1 teaspoon each of crushed garlic and ginger
- Salt & pepper to taste
Half fill a pot with water and place on heat.
Add whole chicken breasts, bay leaves, peppercorns.
Cook for 30 mins, then strain away excess liquid.
Allow chicken to cool down and then chop finely.
Place pan on heat and add two tablespoons of sunflower/olive oil.
Fry the garlic, ginger and spices for about 2 mins, add the chicken and chopped dhanya.
Allow to cool before filling the samoosa.