Chicken Momos with Spicy Tomato Chutney

One thing I miss a big time when we shifted to Doha, was the yummy street food from back home. Along we chaat, bhel, and desi Chinese dishes there was one more dish that I would crave chicken momos or dumplings, or dim sum.

Momos can be made with different fillings veggies, chicken, shrimp, and beef.

The filling always has loads of different herbs and scallion along with the protein, which makes it flavourful.

Mostly momos are steamed but you can take a step further and pan-fried or deep-fried and latest entry is tandoori momos, and trust me they are delicious 😍😍


300 gms All purpose flour

3/4 cup cold water

1/4 tsp salt


250 gms minced chicken
2 medium onion

2-inch ginger

1 stick celery

1 bunch of fresh coriander

3 stalks of spring onions

2 green chilies

1/4 tsp black pepper

2 tbsp soya sauce

3 tbsp olive oil

1/2 tsp crushed cumin

Salt to taste



First, make the dough. Sift flour and salt together and with cold water make a stiff dough. Knead for 7-8 minutes, you can use little flour for dusting if the dough is sticky. Once the dough is nice and smooth wrap it in cling film and let it rest for 30 minutes.
To make the filling chop onion, celery, ginger, chilies, fresh coriander, and spring onion finely. You can add any other vegetable of your choice to the mix.
In a large bowl add chicken mince, all the chopped veggies, soya sauce, olive oil, salt, and black pepper, and mix well. Let the mixture marinate for one hour at least.
To make momos take the dough out of cling wrap and knead for 2 minutes. Divide the dough into equal small portions, and with help of a rolling pin rolls out a small disc, the size of small puri. But it should be thin. Use dry flour if required.
No, take the rolled-out disc on your palm and place a spoonful of filling on the center, lift both sides of the dough, and start pinching to seal the momos. Similarly, repeat the process with the remaining dough.


Bring water to a boil in the steamer and grease the steamer tray well. Place the momos onto the grease tray don’t crowd it.
Let the momos steam for 12-15 minutes. When cooked the dough will not be sticky to the touch.
Carefully remove the cooked momos onto the serving platter and serve hot with spicy chutney.

Spicy Tomato chutney


1 large tomato
3 cloves of garlic

1-inch ginger

1 tbsp lemon juice

1/2 bunch of coriander leaves

1/2 tbsp red chili paste

Salt to taste

2 tbsp olive oil


Wash and dry the tomato, then smear little oil on it. With the help fork spears the tomato and roast the tomato over the open flame for about 4-5 minutes or until the skin is charred.

Immediately tightly wrapped the tomato in aluminum foil. For 15 minutes, meanwhile, in the chopper add the remaining ingredients.
Remove the remove from the foil and peel off the charred skin. Roughly chop the tomato and put it in the chopper. Make paste. If too thick add little water.

Spicy Tomato chutney is ready to serve with our Chicken momos.


7 thoughts on “Chicken Momos with Spicy Tomato Chutney

  1. No Nigar.. No need to cook chicken mince as it gets cooked while steaming but take care that the ratio of chicken mince is 40% and veggies and herbs 60 % so that steam reaches evenly in the momos


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