To make the chicken samosa filling, sauté the onion in ghee, then add the potatoes and ground chicken. Cook until the chicken is cooked through and the potatoes are soft. Season with salt, turmeric powder, coriander powder, green chili, ginger powder, and garam masala powder.

For the samosa dough, mix all-purpose flour, salt, cumin seeds, ghee or melted butter, and warm water until a smooth, non-sticky dough forms. Let the dough rest for 15 to 20 minutes.

Roll the dough into circles, cut in half, and form cones to hold the filling. Fill the cones with the chicken filling, seal, and fry until golden brown.