Juicy Steamed Chicken Momos Recipe (With Spicy Tomato Chutney)
Momos or small dumplings originated in Tibet and Nepal have captured hearts and taste buds across India. There is something truly irresistible about biting through that delicate, paper thin steamed wrapper into succulent, fragrant chicken filling dipped in fiery red tomato chutney.
When I first set out to make these at home, I found pleating the wrapper a little intimidating! But after watching Pixar’s adorable short film Bao with my children, I was inspired and tried again and again. Once you master the fold and pinch technique, it becomes easier. My kids loved them so much they affectionately christened them “Meemos” (short for Meemi’s momos)!
Unlike many heavy, deep fried street snacks, freshly steamed chicken momos are surprisingly light and wholesome. Packed with lean minced chicken, vibrant herbs, and crisp vegetables, they make a comforting, protein rich snack your whole family will ask for again and again. Enjoy making together! God Bless!
Helpful Cooking Tips & Technique Secrets
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Use raw minced Chicken for maximum juiciness: Never pre cook or sauté the filling! Raw minced chicken retains its natural juices as it steams inside the dough parcel. Adding a teaspoon of neutral oil directly into the mince mixture locks in moisture, ensuring the center never turns dry or flaky.
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Finely mince, do not puree: Use a food chopper or finely chop the onion, carrot, garlic, and fresh herbs. Finely chopped veggies blend seamlessly with the chicken to make a smooth, velvetty filling without puncturing the delicate wrapper.
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Keep the wrapper edges thinner than the center: While rolling out dough discs, try to keep the center slightly thicker to hold the weight of the juicy filling, while rolling the outer edges thin so the pleats are not thick while gathering.
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Final Check: Steamed momos are cooked when the outer dough turns translucent and glossy. Touch the top gently with a damp finger. If it feels firm and non sticky, your momos are ready to serve immediately.
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Malabar Chicken Cutlets: Hearty spiced chicken and potato patties crumbed and shallow fried to perfection.
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Crispy Uzhunnu Vada & Parippu Vada: Golden, savory lentil fritters that pair wonderfully with steaming cardamom tea.
Without further ado, here is the lip smacking recipe for steamed Chicken Momos. You are going to love this for sure! God bless!
Steamed Chicken Momos with Spicy Tomato Chutney
Ingredients
For the Momo Dough Wrapper
- 1.5 Cups All Purpose Flour (Maida)
- 0.5 tsp Salt
- 1 tsp Neutral Cooking Oil (for kneading)
- 0.75 cup Water (lukewarm, adjust as needed)
- 2 tbsp Rice Flour (or Maida, for dusting)
For the Juicy Chicken Filling
- 250 gm Boneless Chicken Breast (minced)
- 1 large Onion (finely chopped)
- 1 small Carrot (finely grated or minced)
- 5 stalks Spring Onion (greens and whites finely chopped)
- 1 handful Fresh Coriander Leaves (finely chopped)
- 5 cloves Garlic (minced)
- 0.5 inch Fresh Ginger (finely grated)
- 2 nos. Green Chillies (finely chopped, adjust to taste)
- 1 tsp Soy Sauce
- 1 tsp White Vinegar
- 0.5 tsp Black Pepper Powder
- 1 tsp Sunflower oil/ Neutral Cooking Oil
- 0.75 tsp Salt (adjust to taste)
For the Spicy Tomato Momos Chutney
- 2 large Ripe Tomatoes
- 10 whole Dried Kashmiri Red Chillies (stalks removed)
- 5 cloves Garlic
- 0.5 inch Fresh Ginger
- 1 tsp White Vinegar
- 1 tsp Soy Sauce
- 2 pinches Granulated Sugar
- 0.5 tsp Salt (adjust to taste)
- 1 pinch Chaat Masala (optional)
Instructions
Dough Preparation
- Knead the Dough: In a mixing bowl, mix together all purpose flour and salt. Gradually add water in small measurements and knead until a pliable, smooth dough forms (neither too stiff nor sticky). Rub 1 teaspoon of oil over the surface, cover with a damp cloth, and rest for 30 minutes.
Preparation of Chicken Filling
- Mince the Chicken: Pulse the clean, dry boneless chicken breast in a food processor or grinder until evenly minced.
- Season the Mixture: In a large bowl, combine the minced chicken with finely chopped onion, carrot, spring onions, coriander, ginger, garlic, and green chillies. Add soy sauce, vinegar, black pepper, cooking oil, and salt. Mix thoroughly by hand until well incorporated. Set aside.
Shaping & Pleating
- Divide and Roll: Divide the rested dough into smooth, small marble sized balls (about 20–24 portions). Lightly dust your rolling surface with rice flour. Roll each portion into a thin circle roughly 3 inches in diameter, making sure the edges are slightly thinner than the center.
- Fill and Seal: Place 1 to 1.5 teaspoons of chicken filling in the center of the disc. Lift one edge, make pleats with your thumb and index finger, gathering them inward. Press and twist the top together to form a sealed round pouch (potli style), For crescentstyle momos, lift the sides and pleat the top layer and press to the lower layer, sealing along the rim. Ensure the seam is tight so no juice leaks during steaming.
Steaming the Momos
- Prepare the Steamer: Bring 2 cups of water to a vigorous boil in a steamer or idli pot over medium high heat. Generously brush oil over the steamer plate to prevent sticking.
- Steam to Perfection: Arrange the shaped momos on the greased plate leaving a 1 inch gap between each. Cover tightly with the lid and steam for 10 to 12 minutes. The wrappers will become semi translucent, glossy, and non sticky to the touch. Transfer to the serving plate to avoid overcooking.
Fiery Red Momo Chutney
- Blanch Chillies & Tomatoes: In a small saucepan, boil the Kashmiri red chillies and whole tomatoes in water for 3 to 4 minutes. Turn off the heat, cover, and let stand for 5 minutes.
- Blend Smooth: Drain the water and peel off the loosened tomato skins. Transfer tomatoes, softened red chillies, garlic, ginger, vinegar, soy sauce, sugar, salt, and chaat masala (if using) into a blender. Blend until smooth with a slightly grainy texture. Adjust seasoning to taste and chill before serving.
Video
Notes
- Can I make crispy fried chicken momos instead of steaming? Yes! Heat vegetable oil in a deep kadai over medium flame. Gently slide the assembled, raw dumplings into the oil and fry for 4 to 6 minutes, stirring occasionally, until the shell is light golden and crisp. Drain on paper towels and serve immediately.
- Why did my momo wrappers turn chewy or dry? Tough wrappers are usually caused by overcooking or rolling the dough too thick. Never steam beyond 12 minutes; over steaming causes moisture inside the filling to evaporate and stiffens the gluten. Keep cooked momos covered under an inverted bowl or foil until ready to eat.
- Can I prepare momos in advance and freeze them? Assemble the raw momos and place them spaced apart on a parchment lined baking tray. Freeze for 2 hours until solid, then transfer them to an airtight freezer bag for up to 1 month. Steam directly from frozen (do not thaw first), adding 2 to 3 extra minutes to the total steaming time.
“There is no sincerer love than the love of food.” – George Bernard Shaw. I am sure you will love this recipe for Chicken Momos. Please let me know after you try. God Bless!
Thank you so much for this recipe, been wanting to make momos since long, but never could find a reliable accurate one. But when the recipe is from you, I do not have to.think twice. God bless
Hi Anita, Thank you for your kind thoughts and encouraging comments. Chicken Momos will certainly turn out well, a few friends who tried were extremely happy with the results. Please try. Thank you and God bless.
Hello,
I arrived here via a Google search. I was looking for a momo recipe which has the ingredients that I had in the kitchen.
I followed the recipe completely except for adding some cabbage to the stuffing. All the quantities mentioned and everything was perfect.
Thanks a lot. I now know that momos are easy to make.
Sushma
Thank you for your positive feedback and encouraging message, Sushma. Happy to know it turned out good for you. Keep visiting for more recipes.
Very nice
Thank you so much for leaving your feedback here.
Your recipe is too good. Thanks for sharing this amazing recipe. Today I am try it.
Thank you for your comments.
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Thank you Hema, for your encouraging feedback. I am sure your friends will love this as well. Thanks for sharing. Keep visiting! Cheers!
Wonderful chicken momos recipe.! Turns out amazing, every single time.
Thank you Anjali. I have received many compliments for my momos recipe. I am glad you also liked it. Very happy to see your message. Keep visiting!
Good One
Thank you.