I think of food to celebrate happiness and connect with other people. Whether it is a family feast or huge gathering, food always brings in sheer joy and smiles.
Momos are steamed dumplings from Tibet and Nepal origin. These Indian-style Tandoori Chicken Momos are super delicious, healthy, and easy to make as a snack.
Tandoori momos are a delicious and flavorful snack. These tandoori momos combines the best of Tibetan and North Indian cuisines in one place. They are a very popular street food option in India and have gained popularity in other parts of the world due to their unique taste and preparation method. These tandoori momos can even be cooked in Oven, over gas top and in an air fryer too.
What is Tandoori Momos?
Tandoori momos are a delicious and popular Indian street food dish that combines the flavours of Tibetan dumplings (momos) with the cooking technique of tandoori cooking.
Tandoori momos. A serious upgrade from the classic momos, these are tossed in tandoori paste and chargrilled to perfection. Dip in mint chutney and serve with a side of spiced onion and carrot salad to create a vibrant appetizer.
Make delicious and yummy momos marinated with tandoori red masala.
Momos are every ones favourite. They are so yummy and delicious. Perfectly charred and cooked tandoori momos are a new twist to our regular momos which are now this seasons favorite. These momos are full of spices and are marinated with yogurt-based marination. And cooked over charcoal fire for a distinct smoky flavor.
Tandoori momos are one of a variety of traditional momos which are marinated with tandoori masala and cooked over charcoal fire tandoor. They are crisp and charred from outside and soft and juicy from inside. Spiced fillings either of vegetables or chicken are wrapped into different shaped baskets inside thin layered rolled dough balls. These baskets are then deep fried till crisp golden and cooked by marinating with tandoori masala over charcoal fire.
The best way to serve these momos is with green chutney (mint sauce). At restaurants they serve three different types of chutney with tandoori momos. Spicy momo chutney or Schezwan sauce, sweet chilly sauce, and green chutney. A fresh salad can also be served with them.
Tandoori momos can be frozen for up to 7-10 days in a deep freezer. If you are planning for a make ahead option for this then you can easily do that. Just try to avoid onions while making the fillings. Fry the momos till they are 50% done. Remove and cool down as soon as possible. When the momos become completely cool place them inside a sealed packed container or zip lock bag. And place inside the freezer.
Before using them keep at room temperature for 10 minutes and heat oil at medium hot flame fire. When the oil becomes hot place the momos carefully one by one and fry till become golden. After cooling down, marinate and cook over charcoal fire or gas top.
Can steam momos be used to make the recipe?
Steam momos can be used to make tandoori momos as well. You do not need to fry them, just marinate with tandoori masala paste and cook in an Oven or tawa.
A twist to the classic chicken momos recipe. Lovely chicken kheema filled inside these dumplings which are steamed and then tossed in a masaledar tandoori sauce.
To give this a literal tandoori favour these steamed dumplings are tossed in a lip-smacking tandoori sauce.
This chicken momo is a must try recipe in your kitchen.
Ingredients for Chicken Tandoori Momos
Steps for Chicken Tandoori Momos
Chicken Tandoori Momos
Ingredients
For Momo Dough
1 cup of Refined Flour
Half a teaspoon of Salt
Water
For Chicken filling
1 tablespoon of Oil
1 teaspoon of chopped Garlic
1 Onion
200 grams of Chicken Keema
Half a teaspoon of Salt
Half a teaspoon Black Pepper
1 chopped Carrot
2-3 Green Chillies
1 teaspoon of Soya Sauce
1 teaspoon of Vinegar
1 Boiled and Mashed Potato
Spring Onions Leaves
For Tandoor Sauce
Half cup Curd
Half a teaspoon of Salt
1 teaspoon of Ginger-Garlic Paste
1 teaspoon of Red Chilli Powder
Half a teaspoon Garam Masala Powder
Half a teaspoon of Roasted Fenugreek Leaves
2 tablespoons of Gram Flour
A Pinch of Food Colour
2 teaspoons of Lemon Juice
1 tablespoon of Mustard Oil
Chat Masala
Butter
Steps
To prepare the Momo dough
In a mixing bowl add 1 cup refined flour, half tsp salt, then add water gradually and knead to form a medium stiff dough.
The dough should be non-sticky, smooth and firm.
Then cover the dough with a wet cloth and keep it aside for 15-20 minutes to rest.
To prepare the chicken filling
In a pan heat 1 tbsp oil, add 1 tsp chopped garlic, 1 chopped onion and fry for 1 minute on high flame.
Then add 200 grams of Chicken Keema, half tsp salt, keep stirring fry it for 2-3 minutes with the onions, then add half tsp black pepper powder and mix it, cover and cook on low flame for 6-7 minutes till kheema is done.
When the chicken kheema is tender, add 1 chopped carrot, 2-3 chopped green chillies, 1 tsp soya sauce, 1 tsp vinegar mix and fry for 2-3 minutes on medium flame so the carrots turn a little softer.
After this add 1 boiled and grated potato, some chopped spring onion leaves, mix it well with the Chicken Keema and then off the flame and check the salt at this point.
To prepare the momos:
Take the Momo dough and divide it into equal portions of lemon size balls.
Take each ball and start rolling it out on a surface, roll out the dough thin so that the outer layer of the momo is delicate and thin.
In every flattened dough leaf add one tbsp of chicken momo filling, apply some water with your fingers on the edges of the leaf and then fold the edges to semicircle, start pleating to give a nice characteristic pleates.
Do the same with the rest of the dough and filling, keep the completed tandoori chicken momos under a moist cloth to prevent it from drying.
To fry the momos
Now deep fry these momos in hot oil on low flame for 3-4 minutes and then remove them and keep aside.
To prepare the Tandoori sauce
In a bowl take half a cup of curd, 1/2 tsp salt ,1 tsp ginger garlic paste, 1 tsp red chilli powder, half tsp garam masala powder, half tsp roasted fenugreek leaves, 2 tbsp gram flour, a pinch of food colour, 2 tsp lemon juice, 1 tbsp mustard oil mix it well.
Now apply this Tandoori masala well with light hands to the fried momos, be careful that the momos should not break and then place the momos in the refrigerator to set for 15-20 minutes.
Now after 20 minutes remove the momos from the refrigerator, take long skewers and pierce each momo into the skewers and grill it on the gas flame till the Tandoori Masala is cooked on the momos.
When done remove them from the skewers in a serving dish, sprinkle some chat masala on it and brush it with some butter and serve it hot.
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.
