Chicken Tikka Samosa Cones & Masala Butternut Squash Pies

by Zarina
Chicken Tikka Samosa Cones & Masala Butternut Squash Pies

A bit of magic madness with this one… they tasted ohhhhh so divine!!.  The chicken tikka filling had the perfect rich and spicy sauce, which coated the small tender pieces of chicken wrapped in a crispy, crunchy samosa cone.  The cones sat on top of mini-open pies filled with a masala butternut squash made with lots of spices, curry leaves and mustard seed. 

Two gorgeous recipes in one here for you today, both family favourites and both were typically eaten in my home in their own right.  This was the first time I tried my chicken tikka inside a crispy samosa, and I have to say it definitely won’t be the last time… what a perfect combo!!

The masala butternut squash is one that Punjabi Mama has taught me. Follow the simple recipe instructions, and I assure you this will be one of your fav veggie dishes eaten simply with roti and nothing else, just incredible.

Chicken Tikka Samosa Cones & Masala Butternut Squash Pies

Chicken Tikka Samosa Cones & Masala Butternut Squash Pies

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Large Spring Roll Wrappers Frozen
  • 12 chicken thighs cut into small bite-sized pieces
  • 200g Plain yoghurt
  • 1 tbsp Lemon juice
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 tsps smoked sweet paprika
  • 1 tsp Garam masala
  • 1 tsp Cumin ground
  • ½ tsp Cardamom ground
  • 1 tsp salt
  • Cooking oil
  • 1 Onion finely chopped
  • 2 tbsps Garlic minced
  • 2 tbsps Ginger minced
  • 2 tsps Garam Masala
  • 2 tsps Coriander ground
  • 2 tsps Cumin ground
  • 2 tsps Sweet Paprika
  • 1 tsp Turmeric ground
  • 1 tsp Chilli powder
  • ½ tsp Cardamom ground
  • 1 whole Cardamom
  • Pinch of ground cinnamon
  • 1 tbsp Tomato paste
  • 2 tins chopped tomatoes
  • 100ml water
  • 1½ tsps salt
  • 2 tsps sugar
  • Small handful Coriander chopped
  • 1 Butternut Squash, peeled, seeded, and chopped into small cubes
  • Cooking oil
  • ¼ tsp Asafoetida (Hing)
  • 1½ tbsps Panch phoran
  • ½ tsp Mustard seeds
  • 2 Large Onions diced
  • A small handful of curry leaves
  • 1 tsp Ginger minced
  • 1 tsp Garlic crushed
  • 1 tsp Fennel Seeds ground
  • ¼ tsp Fennel Seeds whole
  • ½ tsp Turmeric powder
  • 1 tsp Garam masala powder
  • ½ tsp Hot paprika
  • 1½ tsps Salt
  • 1 tsp Brown sugar
  • 3 Tomatoes large finely chopped
  • A small handful of coriander chopped
  • PIES
  • 320g or 1 packet ready-rolled shortcrust pastry sheets – I used @jus_rol
  • Melted butter for brushing pastry



  1. Mix all marinade ingredients in a bowl, add chicken and mix well
  2. Cover and refrigerate for a minimum of 2 hours or overnight if possible
  3. Preheat grill/ broiler in the oven
  4. Place chicken inside a baking dish and put in the oven for 20 mins turning chicken halfway.  It should be slightly charred on the edges and have a lot of juices
  5. .While the chicken is cooking, make the sauce – heat oil in a pan on medium-high heat and sauté onions until caramelized.  Add ginger, garlic and cook for a few minutes.
  6. Add spices and continue cooking for a few minutes
  7. Stir in tomato paste, tinned tomatoes, water, salt, and sugar
  8. Boil and then turn down to a simmer for 20 minutes
  9. Remove chicken from oven and pour chicken and all the juices into the sauce
  10. Keep cooking until sauce evaporates a little and is not too watery about 20 minutes. If the mixture is too watery, it will leak, set aside to cool
  11. Defrost pastry sheets, cut each sheet into half, making a rectangle shape
  12. Add a heaped teaspoon of filling onto one end of the pastry sheet and fold over to make a cone-like triangular shape. Continue folding over until you reach the end of the pastry
  13. Glue the pastry together with the flour-water mixture
  14. Heat oil in frying pan and fry samosas until golden and crisp, set aside on kitchen towels to drain off any excess oil
  15. Enjoy hot!

***If you want to make a samosa cone, then follow the method in the YouTube video called ‘Chinese Cones Recipe By Food Fusion,’ I ended up doubling the samosa wrappers to hold that weight of filling.**


  1. Heat a little oil in a saucepan on medium-high heat, add the panch phoran, asafoetida, and mustard seeds, cook for 20-30 seconds until they start to sizzle and pop, careful not to burn the spices.
  2. Add the onions and cook for a few minutes until soft and starting to colour slightly.
  3. Add the curry leaves and cook for a minute.
  4. Add the ginger and garlic and continue to cook for another 1-2 minutes
  5. Add the ground fennel, whole fennel seeds, turmeric, garam masala, hot paprika, salt, and sugar, ccookoutspices for a few minutes
  6. Add chopped tomatoes and continue to cook for another 2-3 minutes
  7. Add the squash, mix well and cover, turn the heat down to low and cook for about 15 minutes
  8. Stir the squash occasionally and check that it is softening and cooking well 
  9. Once squash is cooked, remove the lid, mash half of it, so you have a mixed texture
  10. Cook until all water has evaporated
  11. Stir in fresh coriander, remove from heat, and set aside to cool
  12. Pre-heat oven to 200°C
  13. Once squash is cool, place filling inside an ovenproof ceramic pie dish, set aside while making the pastry.


  1. Pre-heat oven to 180°C
  2. Grease large muffin cups and unroll the pastry. While you work with the pastry, you can cover the unused sheets with a damp tea towel to prevent them from drying out
  3. Take one sheet of pastry and cut it into sections to fit your cup mould. Brush generously with melted butter.
  4. Gently press the pastry buttered side down into the moulds, so the pastry is sitting over the sides
  5. .Cook the pastry in the oven until cooked through, cool, and carefully remove the cups
  6. .Fill butternut squash mixture into pie bases and enjoy hot!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like