Heat oil in a pan over medium heat.

Once the oil is hot, add onions and bell pepper. Cook, stirring occasionally, until the vegetables soften.

Add garlic paste to the pan and sauté for 1 minute, letting it infuse the oil.

Add the chicken to the pan and cook until it changes colour, about 6-8 minutes.

Stir in the spices. Cook for 3-4 minutes to let the flavours blend.

Add the double cream and cook for 4-5 minutes, stirring occasionally, until the mixture thickens to a creamy consistency.

Cut the frozen parathas into halves to create two semi-circles.

Place a spoonful of the chicken mixture on one side of each semi-circle.

Fold the paratha over the filling to form a triangle and seal the edges by pressing with a fork or using a flour-water paste.

Heat oil in a deep pan and fry the samosas in batches over medium heat until golden and crispy.

Remove and place on a paper towel to drain excess oil. Serve warm.