Chicken Momos 2 Ways

The ultimate street food dish made in the traditional way and also in an innovative new way so that you don’t have to go through with the whole hassle of wrapping the momos properly in the skin

Chase the flavors

Serves 2-3

Prep time 20 Minutes

Cooking time 10 Minutes


Refined flour - 1 cup

Oil - 1/2 cup

Chicken mince - 250 gms

Cabbage - 1/4

Chopped ginger - 1 knot

Coriander roots - 1/bunch

Chopped garlic - 8-9 cloves

Fresh red chillies - 10

Egg - 1

Cornflour - 1 tbsp

Onion - 1

Dry red chillies - 2

Caster sugar - 1 tbsp

Basmati rice - 1/4 cup


1) Start by making the dough by combining refined flour, salt and 1/4 cup oil. Knead it for 10-12 mins till a soft dough is formed. Cover and rest the dough for at least 30 mins

2) In the meantime, make the filling for the momos by putting the chicken mince in a round bowl, add in the finely chopped cabbage, half of the chopped ginger, half of the chopped coriander roots, 3-4 chopped cloves of garlic, 2 chopped chillies, 1 egg and cornflour along with salt and pepper. The filling should be well mixed and sticky to touch because of the egg and the cornflour

3) Make small balls with the dough ( lemon size) and roll them as thin as possible and round in shape, place a small spoon of the filling in the middle and fold the edges on top of each other and seal the edges with some water

4) For the other type of momos, make a small ball with the chicken filling and roll them in soaked basmati rice ill there a layer of rice stuck to the chicken balls

5) once all the momos are filled, make the sauce by boiling the tomatoes, onion, remaining fresh red chillies ( depending on the taste) and dry red chillies. Once they are boiled properly, blend them in a sauce with no lumps

6) Make a tempering in a pan with oil, chopped ginger and garlic and add in the blended sauce, reduce till thick and adjust the seasoning and balance it all with some sugar. Once the sauce is nice and thick and reduced, transfer it to a dipping bowl

7) Steam both the types of momos for about 8-10 minutes. The rice should fluff up properly and should look like small spikes on the chicken filling. Serve hot with the tomato chutney

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