Delicious Chicken momos at home made easy

Soft on the outside, juicy on the inside, and bursting with flavor—chicken momos are one of India’s most loved street foods. Originally from Tibet and Nepal, momos have found their way into the hearts (and snack plates) of food lovers across India. Whether steamed, pan-fried, or deep-fried, momos are a delicious blend of minced chicken, fresh herbs, and a tender dough wrapping. The best part? You can make restaurant-style chicken momos easily at home using everyday ingredients.

This guide walks you through everything—from dough to filling to folding—so you can recreate your favorite snack in your own kitchen.

Ingredients for Chicken Momos

For the dough:

• 2 cups all-purpose flour (maida)

• 1/2 tsp salt

• Water as needed

• 1 tsp oil (optional)

For the chicken filling:

• 250g minced chicken (boneless, skinless)

• 1 medium onion (finely chopped)

• 1 tsp ginger-garlic paste

• 1 green chili (finely chopped)

• 2 tbsp spring onion greens (optional)

• 1 tbsp soy sauce

• 1/2 tsp black pepper

• Salt to taste

• 1 tbsp oil or sesame oil

How to Make Chicken Momos – Step by Step

Step 1: Prepare the Dough

In a large mixing bowl, combine flour and salt. Slowly add water and knead into a soft but firm dough. Add a teaspoon of oil to make it smoother. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Step 2: Prepare the Chicken Filling

In a bowl, mix minced chicken with chopped onion, green chili, ginger-garlic paste, soy sauce, pepper, salt, and oil. You can also add finely chopped cabbage or grated carrot for extra volume and nutrition. Mix well and keep it chilled until use.

Step 3: Roll and Shape the Momos

Divide the rested dough into small equal balls (about lemon-sized). Roll each into a thin circle of 3–4 inches diameter. Add a spoonful of filling in the center. Now comes the fun part—fold and seal the edges using pleats, half-moon, or dumpling-style shapes. Pinch the ends tightly to prevent leakage while steaming.

Step 4: Steam the Momos

Grease a steamer tray or line it with cabbage leaves to prevent sticking. Place the shaped momos with a bit of space between them. Steam for 10–12 minutes on medium flame until the wrapper becomes slightly transparent and the filling is cooked through.

Tip: If using a bamboo steamer, place parchment or lettuce leaves under the momos to avoid sticking.

Step 5: Serve Hot with Spicy Chutney

Serve your homemade chicken momos piping hot with a spicy tomato-sesame-garlic chutney or simple schezwan sauce. You can also pair them with clear soup for a comforting meal.

How to Make Momos Chutney

Ingredients:

• 2 medium tomatoes

• 4–5 dried red chilies (soaked)

• 2 cloves garlic

• 1 tsp sesame seeds

• Salt to taste

• 1 tsp vinegar or lemon juice

Boil tomatoes and chilies together until soft. Blend with garlic, sesame seeds, and salt into a smooth chutney. Add vinegar for tang. Chill before serving.

Pan-Fried or Tandoori Chicken Momos – Variations

1. Pan-Fried Momos

After steaming, pan-fry the momos on a hot skillet with a teaspoon of oil until crispy and golden on one side. Known as "kothey" momos, they’re crunchy outside, soft inside.

2. Deep-Fried Momos

Dip steamed momos in a light cornstarch batter and deep-fry until golden. This variation is popular at Indo-Chinese stalls.

3. Tandoori Chicken Momos

Marinate steamed momos in tandoori masala and yogurt, then grill or bake until smoky. Serve with mint chutney for a desi twist.

Tips for Perfect Chicken Momos

• Use fine quality minced chicken—too chunky and the filling won’t bind well

• Don’t overstuff the wrappers—it may burst during steaming

• Seal edges tightly with wet fingers to prevent opening

• Keep the dough covered at all times to avoid drying out

• Use a bit of sesame oil in the filling for authentic flavor

• Steam only until translucent—overcooking makes them chewy

Can You Store or Freeze Momos?

Yes! You can freeze shaped, uncooked momos in a single layer on a tray. Once frozen, transfer them to zip-lock bags. Steam directly from frozen for 15–18 minutes without thawing.

You can also store the filling separately in an airtight container for up to 2 days in the fridge.

Are Chicken Momos Healthy?

Homemade steamed chicken momos can be a fairly balanced snack. Here’s why:

• High-quality lean protein from chicken

• Minimal fat if steamed

• Easy to add veggies for fiber and micronutrients

• Can be made without maida using whole wheat flour or rice flour wraps for healthier versions

• Serve with homemade chutney instead of packaged dips to avoid preservatives

Nutrition Estimate per 5 Steamed Chicken Momos (medium-sized)

When to Serve Chicken Momos

• As a starter or appetizer for house parties

• In evening snack plates with chutney

• As part of a home-style Indo-Chinese meal

• For lunchboxes (fried or grilled versions work best)

• During weekend cravings when you want comfort food at home

Summary

Chicken momos are the perfect blend of comfort and flavor—juicy, tender, and endlessly customizable. Making them at home is easier than you think, and with the right technique and ingredients, you can rival your favorite street-style momos in both taste and freshness. From classic steamed versions to spicy tandoori or crunchy pan-fried ones, there’s a style for every craving. Serve them with a fiery chutney and enjoy a delicious homemade snack that’s sure to become a regular in your kitchen.