Tandoori Chicken Momo Recipe
A twist to the classic chicken momos Recipe . Lovely chicken tikka filled inside these dumplings which are steamed and then tossed in a masaledar tandoori sauce. This chicken momo is a must try recipe in your kitchen.
Tandoori Chicken Momos Recipe is a chatpata masaledar momo recipe. A fusion Indo-Chinese recipe, where shredded chicken tikka is filled in thin sheets of the momo skin, pleated and steamed.
To give this a literal tandoori favour these steamed dumplings are tossed in a lip smacking tandoori sauce.
What lovely flavours in your mouth, when you bite into this momo- smooth thin momo skin, chatpata chicken tikka and the masaledar sauce. Yumm !
Serve this Tandoori Chicken Momos Recipe as an appetizer along with a main course of Mumbai Style Tawa Pulao Recipe With Moong Sprouts and finish this simple meal with Vermicelli Kunafa Recipe With Paneer & Cream Filling as dessert.
Try our other Chicken recipes:
- Nepalese Chicken Sekuwa Recipe
- Hariyali Chicken Tikka Recipe
- Goan Style Chicken Galinha Cafreal Recipe
25 M
25 M
50 M
4 Servings
Ingredients
-
For Momo Dough
- 1 cup All Purpose Flour (Maida)
- Water , to knead For the Chicken filling
- 100 grams Chicken breasts , cut into 1 cm cubes
- 2 tablespoons Fresh cream
- 1/2 teaspoon Tandoori masala , Everest brand
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Chaat Masala Powder
- Salt , to taste
- 1/2 teaspoon Lemon juice For the Tandoori sauce
- 2 teaspoons Tandoori masala
- 2 tablespoons Red Chilli sauce
How to make Tandoori Chicken Momo Recipe
To begin making the Tandoori Chicken Momos Recipe, first let’s make the dough.
In a mixing bowl, add maida and add water slowly and knead to form a medium stiff dough. The dough should be non sticky, smooth and firm.
Keep the momo dough covered for 2 hours before making filling.
In a mixing bowl. combine the chicken cubes along with fresh cream, tandoori masala, garam masala, cumin powder, red chilli powder, chaat masala, salt and lemon juice and mix well. Set aside for 15 minutes.
Heat a grill pan on medium-high flame, place the marinated chicken pieces and cook for about 3-4 minutes on each side. Ensuring that the chicken momo filling is cooked.
Turn off the heat, transfer the chicken momo filling into a bowl and set aside.
Take a bamboo dim sum maker, or the regular idli steamer and fill it with water and pre heat it over a medium heat.
Divide the momo dough into equal portions, of lemon sized balls.
Take each ball and start rolling it out on a surface. Roll out the dough as thin so that the outer layer of the momo is thin and delicate.
In every flatten dough leaf, add 1 tablespoon of the chicken momo filling, and fold the edges to semi circles and start pleating to give a nice characteristic pleats.
Do the same with all the rest of the dough and filling. Keep the completed Tandoori Chicken Momos under a moist cloth to prevent it from drying.
Grease the steamer plate with oil or place butter paper before placing Chicken Momos from prevent sticking.
If using traditional steamer it has own boiler or if using bamboo steamer then boil water in a shallow pan and when water start boiling put momo filled bamboo steamer on it. Steam the Tandoori Chicken Momos for 10 - 15 minutes and turn off the heat.
The next step is to make the Tandoori Sauce. In a large mixing bowl, combine tandoori masala and tandoori sauce and toss well. Add the steamed chicken momos into the tandoori sauce and gently toss it to get it well coated.
Once done, place the Tandoori Chicken Momo Recipe on to the serving platter and serve warm.
Serve this Tandoori Chicken Momos Recipe as an appetizer along with a main course of Mumbai Style Tawa Pulao Recipe With Moong Sprouts and finish this simple meal with Vermicelli Kunafa Recipe With Paneer & Cream Filling as dessert.
