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chicken momos

RECIPE: CHICKEN MOMOS (Courtesy of Chef Sanjyot Kheer from YFL)

Recipe for Chicken momos 

Prep time: 35-40 minutes Cooking time: 20-25 minutes Serves: 3-4 people 

For chicken filling 


  • Boneless chicken (breast) 500 gm 
  • Onions 3-4 medium size (chopped) 
  • Fresh coriander a handful (chopped) 
  • Spring onions 1/3rd cup (chopped) 
  • Salt to taste 
  • Light soy sauce 1 tsp 
  • Black pepper to taste 
  • Water 100 ml 
  • Chicken stock cube 1 no. 
  • Oil 5-6 tbsp 
  • Ginger garlic chilli paste 2 tbsp
  • Soft butter 2 tbsp 


  • Cut the boneless skin roughly in small pieces and further mince using a big knife, a cleaver, keeping few chunks, do not make a very fine mince, you can also use a food processor or a mixer grinder and coarsely mince the chicken pieces. 
  • Further transfer the minced chicken in a mixing bowl, and add the remaining ingredients, mix well & combine well. To make a perfect filling, the quantity of the chicken should be similar to the whole quantity of other ingredients, in other words, if the chicken is 500 gm the total quantity of other ingredients shall also be somewhere similar, its ok not be equally same. 
  • Your momo filling is ready, keep aside in the fridge to be used later. 

For momos 


  • Maida (refined flour) 2 cups 
  • Salt a pinch 
  • Water as required 
  • Sukha maida (Dry refined flour) as required 

Chicken filling Method: 

  • For making the dough for the momo sheet, take a mixing bowl, add maida and salt, mix well and add water as required to knead a semi stiff dough, mix until the dough comes together, further add some dry flour and knead the dough well for 8-10 minutes, you can also transfer the dough over the kitchen platform to knead easily. 
  • Once the dough is kneaded, cover with a damp cloth & rest for 10-15 minutes. • After the dough has rested, dust some more dry four and knead once again. 
  • Further to make the momo sheet, divide the dough equally in small marble size dough balls, now, take a rolling pin, prefer to take a slim one, and individually roll to make thin momo sheet, roll up to 3-4 inch in diameter, make sure the sheets are not too thin or too thick. 
  • To shape it effortlessly, take the momo sheet in hands and hold it like the way you’re holding a taco shell, add sufficient amount of chicken filling in the centre and start to shape, by pinching one end together, further continue to shape by making pleats on side of the sheet and sticking on the other side & pinching on each pleat. Once the pleats are formed and it’s in semi-circle pinch once again to even the tip of the momo. This is one way for shaping the momos, you can shape in your preferred way as well. 
  • Once the momos have shaped, set a steamer and brush the steaming plate with oil, place the shaped momos and steam it for 15-20 minutes, you can check for its doneness by touching with your fingers, it should not stick. 
  • Your hot juicy chicken momos are ready, serve hot with special momo chutney. 

For momo chutney 


  • Whole Kashmiri red chillies 15-20 nos. 
  • Tomatoes 3 medium size 
  • Fresh coriander a small handful 
  • Spring onions 3 tbsp 
  • Green chillies 
  • Garlic 
  • Sugar a pinch 
  • Salt to taste 
  • Lemon juice 


  • Set water in a stock pot for boiling the Kashmiri red chillies, boil for 10-15 minutes, strain from the water & remove in a bowl, keep aside. 
  • Further char the tomatoes on open flame from all sides, once its perfectly charred, remove the tomatoes in a bowl & peel off the skin. Further cut in halves to cool down. 
  • Now, take a food processor or a grinding jar and add fresh coriander, spring onions, green chillies, garlic, sugar, salt & lemon juice, along with boiled Kashmiri red chillies and charred tomatoes, grind to make a semi coarse chutney, you can choose to keep it fine in texture but I like it to be little chunky so I’ve kept it coarse. 
  • Your tomato momo chutney is ready, serve with either steamed or fried momos.
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