½ kg Chicken Fillet finely cubedSalt Crushed Black PepperLemon PepperFresh Green MasalaFine DhanaFine Jeeru (Cumin)arad (Turmeric)¼ tin Creamstyle Corn3 tablespoon Mayonnaise2 tablespoon Tabasco Jalapeno1 ½ tablespoon Herb Peri Peri Sauce (I used PnP Make)Fresh DuneyaEgg50/50 mixture of breadcrumbs and cornflake crumbs 1 cup gouda cheese1 cup white cheddar cheese
Mix together mayo, tabasco, and herb peri peri sauce. Taste to check if it is strong enough for you. (can add green masala to make it stronger)Braize cubed chicken fillet with spices until done. Add in corn, and sauce mixture and cook until it thickensallow chicken to cool completelyadd in grated cheeses and finely chopped duneya.fill samosas as normaldip in egg and coat in mixture of crumbs
INFO & TIPS
I use this recipe because I find it very difficult to get the creamy Jalapeno sauce & the Crystal brand of Hot sauce that the normal recipe requires.
Family and friends still love it though