In a large skillet over medium heat, add a splash of oil and toss in your chopped onions. Sauté until they’re golden and fragrant.

Add the garlic and ginger, cooking for an additional minute. Your kitchen will smell amazing.

Stir in the ground chicken, garam masala, cumin, coriander, salt, and pepper. Cook until the chicken is fully cooked and golden-brown, about 8-10 minutes.

Once cooked, remove from heat and mix in the cilantro and lemon juice. Let it cool while you prepare the dough.

In a mixing bowl, combine flour and salt, then add the oil and mix until crumbly.

Gradually add water and knead until you have a smooth, firm dough. Cover with a damp cloth and let it rest for about 30 minutes.

Divide the dough into small balls (about golf ball size). Roll each ball out into a thin oval or circle.

Cut the rolled dough in half to form two semi-circles. Take one semi-circle and fold it into a cone, sealing the edge with a little water.

Fill your cone with the chicken filling. Seal the open edge by pinching it together, ensuring there are no gaps.

Repeat until you’re all finished, setting up a mini assembly line if you have helpers.

Heat the oil in a deep pan over medium heat. Test if it’s hot enough by dropping in a small piece of dough—it should sizzle.

Gently drop in your samosas, being careful not to overcrowd the pan.

Fry until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to remove them and let them drain on a paper towel.