Introduction
Embark on a delightful culinary adventure with Tandoori Chicken Momos, where the traditional flavors of Indian tandoori meet the unique charm of Tibetan dumplings. These momos are not only a treat for the taste buds but also a wonderful appetizer for gatherings, offering a perfect balance of spice and creaminess. Let’s delve into this Indo-Chinese delicacy that promises to be the ultimate crowd-pleaser.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Water | To knead |
| Chicken breasts (cut into 1 cm cubes) | 100 grams |
| Fresh cream | 2 tablespoons |
| Tandoori masala (Everest brand) | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
| Salt | To taste |
| Lemon juice | 1/2 teaspoon |
| Tandoori masala | 2 teaspoons |
| Red Chilli sauce | 2 tablespoons |
Nutritional Information (per serving)
- Calories: Approx. 250
- Protein: 12g
- Fat: 10g
- Carbohydrates: 30g
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
Servings
- Servings: 4
Instructions
-
Prepare the Momo Dough:
- In a mixing bowl, combine the all-purpose flour with water, adding the water gradually until you form a medium-stiff dough. The dough should be non-sticky, smooth, and firm. Once ready, cover it and let it rest for 2 hours.
-
Make the Chicken Filling:
- In another mixing bowl, combine the chicken cubes with fresh cream, tandoori masala, garam masala, cumin powder, red chilli powder, chaat masala, salt, and lemon juice. Mix well and let it marinate for 15 minutes.
- Heat a grill pan over medium-high heat. Add the marinated chicken pieces and grill for about 3-4 minutes on each side until cooked through. Once done, transfer the filling to a bowl and set aside.
-
Assemble the Momos:
- Prepare a bamboo dim sum maker or a regular idli steamer by filling it with water and preheating it over medium heat.
- Divide the rested dough into equal portions, shaping them into lemon-sized balls. Roll each ball out on a clean surface, ensuring it’s thin and delicate.
- Place 1 tablespoon of the chicken filling onto each rolled dough circle. Fold the edges to form semi-circles, then pleat to secure the filling.
-
Steam the Momos:
- Keep the completed momos covered with a moist cloth to prevent drying. Grease the steamer plate with oil or line it with butter paper to avoid sticking.
- If using a traditional steamer, ensure it has its own boiler. For a bamboo steamer, boil water in a shallow pan, then place the momo-filled steamer on top once the water is boiling. Steam the momos for 10-15 minutes, then turn off the heat.
-
Prepare the Tandoori Sauce:
- In a large mixing bowl, combine tandoori masala and red chilli sauce. Toss the steamed momos gently in this mixture until they are well-coated.
-
Serve:
- Arrange the Tandoori Chicken Momos on a serving platter, and enjoy them warm. These momos pair beautifully with a main course like Mumbai Style Tawa Pulao and can be complemented by a sweet finish of Vermicelli Kunafa with Paneer & Cream Filling for dessert.
Conclusion
These Tandoori Chicken Momos are not just an appetizer; they encapsulate the essence of delightful flavors and textures, making them a perfect addition to any meal. Enjoy making them and sharing with friends and family for an ultimate culinary experience!