Chicken Momos Recipe – Spicy Chilli Garlic Sauce & Step-by-Step Guide

Last Updated on 2 months by Neha Deshmukh

Chicken Momos Recipe – Spicy Chilli Garlic Sauce & Step-by-Step Guide

Hey everyone! If you’ve ever craved those juicy, flavour-packed dumplings from your favourite Asian restaurant, you’re in the right place. Today, I’m sharing my go-to Chicken Momos recipe – complete with a fiery chilli garlic sauce that’ll have you reaching for more. I first made these when I was trying to recreate a trip to Nepal, and honestly, they’re pretty close to the real deal! Let’s get cooking.

Why You’ll Love This Recipe

These aren’t just any momos. They’re a little bit of comfort, a little bit of spice, and a whole lot of deliciousness. Making them from scratch might seem daunting, but trust me, it’s incredibly rewarding. Plus, the aroma that fills your kitchen while they steam is amazing. You’ll love how tender the chicken filling is, and the chilli garlic sauce? Forget about it! It’s the perfect balance of sweet, spicy, and tangy.

Ingredients

Here’s what you’ll need to make these incredible Chicken Momos:

• 1 cup (120g) flour/maida
• 1 tbsp (15ml) oil
• ¾ tsp (4g) salt
• 150 grams minced chicken
• 1 small red onion, finely chopped
• 1” piece of ginger, finely chopped
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 3 tbsp coriander leaves, chopped
• 2 tomatoes
• 6-8 dried red chillies (adjust to your spice preference!)
• 4 tbsp (60ml) oil
• 2 tbsp white vinegar

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Maida Flour: We’re using maida (all-purpose flour) for that perfect, slightly chewy texture. It’s what gives momos their signature bite. You can find it at most Indian grocery stores.
• Chillies: I like using a mix of Kashmiri chillies for colour and flavour, and some spicier ones like Byadagi for heat. Feel free to experiment! If you’re sensitive to spice, remove the seeds from the chillies.
• Soy Sauce: Don’t skip the soy sauce in the filling! It adds a lovely umami depth that really elevates the flavour. I prefer a light soy sauce, but dark soy sauce works too – it’ll just give a slightly richer colour.
• Ginger & Garlic: Freshly minced is always best. It makes a huge difference in the flavour.

Step-by-Step Instructions

Alright, let’s get down to business!

1. Prepare the filling: Heat 1 tbsp (15ml) oil in a pan. Add the minced chicken and cook for about 5 minutes, breaking it up with a spoon. Add the chopped onion, ginger, and garlic. Cook for another 2-3 minutes until softened. Stir in the soy sauce and coriander leaves. Give it a good mix and set aside to cool.
2. Make the dough: In a large bowl, combine the flour, salt, and 1 tbsp (15ml) oil. Gradually add water, kneading for 7-8 minutes until you have a smooth and elastic dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This is important – it makes the dough easier to roll!
3. Create the sauce: First, blanch the tomatoes in boiling water for a minute, then peel and mash them. Heat 4 tbsp (60ml) oil in a pan. Fry the dried red chillies and garlic cloves until fragrant. Add the mashed tomatoes, vinegar, and salt. Simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens.
4. Assemble the momos: Roll out the dough thinly on a lightly floured surface. Use a 2” cookie cutter or the rim of a glass to cut out circles. Place a spoonful of the chicken filling in the centre of each circle. Wet the edges of the dough with a little water and fold the circle in half to form a half-moon shape. Pinch the edges firmly to seal – you don’t want any filling escaping!
5. Steam the momos: Grease the baskets of your steamer with a little oil. Arrange the momos in the steamer, making sure they aren’t touching. Steam for 10-12 minutes. Serve immediately with the spicy chilli garlic sauce.

Expert Tips

• Don’t overcrowd the steamer. Steam in batches if necessary.
• For extra flavour, add a pinch of black pepper to the chicken filling.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.

Variations

• Vegan Adaptation: Swap the chicken for crumbled tofu or finely chopped mushrooms.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of maida. You might need to adjust the amount of water.
• Spice Level Adjustment: Reduce the number of chillies for a milder sauce, or add more for extra heat! My friend loves to add a dash of chilli flakes to the filling too.
• Festival Adaptations: Momos are a staple during Tibetan New Year (Losar). They’re often made in larger quantities and shared with family and friends.

Serving Suggestions

These momos are fantastic on their own, but they’re even better with a side of:

• A simple cucumber salad
• A bowl of clear soup
• A sprinkle of sesame seeds and chopped spring onions

Storage Instructions

• Leftover Momos: Store leftover steamed momos in an airtight container in the refrigerator for up to 2 days. Reheat by steaming them again.
• Uncooked Momos: You can freeze uncooked momos! Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. They’ll keep for up to 2 months. Steam them directly from frozen, adding a few extra minutes to the cooking time.

FAQs

What is the best way to prevent the momos from sticking to the steamer?

Grease the steamer baskets really well with oil. You can also line them with parchment paper or cabbage leaves.

Can I make the momo dough and filling ahead of time?

Absolutely! You can make the dough and filling a day in advance. Store them separately in the refrigerator.

What kind of oil is traditionally used in Nepali/Tibetan momo making?

Traditionally, mustard oil is used, but any neutral-flavoured oil like vegetable or canola oil works well.

Can I freeze uncooked momos? If so, how?

Yes! See the storage instructions above for details.

What is the difference between Nepali and Tibetan style momos?

Tibetan momos are generally larger and simpler in flavour, often served with a tomato-based chutney. Nepali momos tend to be smaller and have a more complex filling, often with added spices and herbs.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how yours turn out!