Chicken Momos | Steamed Chicken Dumplings with Chutney

Chicken momos with chutney

Chicken momos are actually steamed chicken dumplings. Here, minced chicken are flavored with vegetables, soy sauce and other ingredients to make a filling. This filling is then stuffed inside a thin flour dough and is then cooked by steaming. The fillings are very easy to prepare. This snack is a popular street food found in the North eastern part of India, Nepal and Tibet. Momos can be served with mint chutney or chilli garlic chutney.

Chicken momos are a great snack during all the seasons of the year. These are perfect starters for any parties. The juicy chicken fillings along with veggies and herbs used inside these dumplings makes us to munch it at any time of the day. There are many versions of recipes for momos. Momos can be both steamed or fried. Today, I am sharing the recipe of steamed momos.

Now, you can also make street style dumplings or momos with this super easy recipe at your comfort. You can make the dough, pleat it and fill the momos with vegetarian or chicken stuffings. Finally you will get a healthy and delicious snack at your home.

The dough is made using all purpose flour, salt and oil. You can substitute all purpose flour with wheat flour for a healthier version of recipe. But the actual taste of momos comes up with the use of all purpose flour only. If you are filling the momos with vegetables alone, it is better to saute them in oil before stuffing. Else, water comes out from the vegetables during steaming and finally we will be getting soggy momos.

Momos chutney are also very simple to prepare. You can make it easily with minimum ingredients at your home. The only thing you need to do is to soak the kashmiri red chilli in hot water. Then blend it along with tomatoes and other ingredients to a fine paste.

Enjoy preparing this easy recipe of hot momos and fiery red chutney once in a while at your home.

Ingredients for Momos

1. For dough :

  • All purpose flour – 2 cups
  • Oil – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Water – as needed to make a dough

2. For fillings :

  • Boneless chicken – 500g
  • Finely chopped onions – 1
  • Finely chopped cabbage – 1/2 cup
  • Finely chopped carrot – 1/2 cup
  • Green chilli chopped- 1
  • Turmeric powder – 1/4 teaspoon
  • Ginger garlic paste – 1 teaspoon
  • Soy sauce – 1 teaspoon
  • Pepper powder – 1/2 teaspoon
  • Coriander leaves chopped – 2 teaspoon
  • Salt – as needed

Ingredients for Momos Chutney :

  • Kashmiri red chilli, soaked in hot water – 5
  • Dry red chilli – 3
  • Chopped tomatoes – 2
  • Garlic pods – 5
  • Vinegar – 1 teaspoon
  • Sugar – 1/2 teaspoon
  • Salt – as needed

Method of preparation :

Preparation of momos :

1. For dough :

  • Mix all purpose flour, oil and salt.
  • Add water gradually and knead the dough for 5 minutes till it becomes soft.

2. For fillings :

  • Pressure cook the chicken pieces by adding salt and turmeric powder.
  • Crush the cooked chicken using a mixer grinder.
  • Take a large bowl and mix cabbage, carrot, onion, crushed chicken, green chilli, ginger garlic paste, pepper powder, soy sauce, coriander leaves and salt.
  • Mix well everything and keep the chicken filling aside.
Chicken fillings

3. To make chicken momos :

  • Roll the dough into small balls.
  • Now roll these balls to flat and thin circular shapes, similar to poori.
  • Place the chicken fillings in the centre and start folding from one side.
  • Seal the top portion by gently pressing it.
  • Boil water in a steamer and then steam cook these momos for 25 to 30 minutes.
Momos are kept in steamer
  • Our chicken momos are ready to serve.

Preparation of Chutney :

  • In a blender, grind the soaked kashmiri chilli, dry red chilli, tomatoes, salt, sugar, vinegar and garlic to a fine paste.
  • Transfer the chutney to a bowl and serve it with the prepared hot momos.

Chicken Roast

Chicken Roast
Chicken Roast
Chicken Roast

Chicken roast is a simple and delicious version of chicken recipe where chicken pieces are first marinated, and then mixed and fried with onions and tomatoes. I prefer chicken with bones for this recipe, as the chicken is too juicy at the end of our cooking.

The onions taken in this recipe should be finely chopped. They are then sauteed in oil till they becomes golden brown in colour. Make sure they don’t burn. The flame should be kept in medium and you have to stir continuously. Stirring and mixing plays a major role in the taste of this chicken recipe.

Chicken pieces are washed and cleaned well initially. They are then marinated using kashmiri chilli powder, turmeric powder, salt and curd. Leave it undisturbed for 30 minutes. The addition of curd makes the chicken more tender and softer, even after it is dry roasted.

When the chicken pieces are kept for marination, you can prepare the masala for this chicken roast. Kashmiri chilli powder provides a bright colour for our chicken roast. Onions sauteed in oil turns to a light brown colour and here begins the actual preparation of our chicken roast.

No water is added to cook chicken in this recipe. Chicken pieces are completely cooked on its own juice and then they are sauteed well till they gains its actual texture and becomes dry roast. Hence the meat gets completely coated with the prepared masala which is absolutely mouthwatering.

Since this recipe is made with minimal ingredients and is easy to make, we can call it as a bachelor’s recipe of chicken. The beginners in cooking can easily try out this recipe. So, checkout this easy recipe of chicken below and prepare at your home also. Serve with rice, chapatis, naan, roti, ghee rice.

Ingredients :

  • Cleaned chicken pieces – 500 g
  • Kashmiri chilli powder – 1 tablespoon
  • Turmeric powder – 1/4 teaspoon
  • Curd – 3 tablespoon
  • Salt – 3/4 teaspoon
  • Oil – 3 tablespoon
  • Mustard seeds – 1/2 teaspoon
  • Fennel seeds – 1/2 teaspoon
  • Onions finely chopped – 4
  • Green chilli – 2
  • Crushed ginger and garlic – 2 teaspoon
  • Coriander powder – 1 tablespoon
  • Pepper powder – 1/2 teaspoon
  • Chopped tomato – 1
  • Coriander leaves – to garnish

Method of preparation :

  • Take a mixing bowl and add the cleaned chicken pieces. Make sure there is no water in the mixing bowl.
  • Add kashmiri chilli powder, turmeric powder, curd and salt to the chicken pieces.
  • Mix well using a spoon or hand and marinate the chicken pieces.
  • Allow the marinated chicken pieces to rest for 30 minutes.
  • By that time, we will prepare the masala mix for the chicken.
  • Heat oil in a kadai and splutter mustard seeds and fennel seeds.
  • Add chopped onions to the kadai.
  • Saute till the onion changes its colour to golden brown.
  • Add green chillies, crushed ginger and garlic and saute again for 2 minutes.
  • Then add coriander powder and pepper powder to it.
  • When the raw smell of the powders are gone completely, add chopped tomatoes to it.
  • Cook the tomatoes till they can be mashed.
  • Now add the marinated chicken pieces to the masala prepared and mix well for 3 minutes.
  • Cook the chicken in low flame for 20 minutes, make sure you saute them in between.
  • After 20 minutes, open the lid and dry roast the chicken.
  • Garnish this hot and tasty chicken roast with coriander leaves.
  • Serve the chicken with ghee rice, butter naan, etc.

Spicy Chicken Fry

Spicy Chicken Fry

Here is a chicken dish which makes a great appetizer. The chicken pieces will turn out juicy eventhough they are oil fried. This is an aromatic and highly flavored recipe of chicken which goes well with rice as well as chapatis.

Usually, chicken fries are prepared by marinating the chicken pieces with a prepared batter and then fried in hot oil. Buy there is variation in this recipe. Initially the chicken pieces are cooked in a ground masala paste which are later fried in hot oil in different batches.

I had used chicken with bones. You can also use boneless chicken pieces. It will be a good option as starter for your functions or parties. The presence of whole spices in ground masala provides a good flavour to this dish. Enjoy the spicy fried chicken which is seasoned with coriander leaves.

Ingredients :

  • Cleaned chicken pieces – 1 kg
  • Chopped onions – 3
  • Chopped tomato – 1
  • Vinegar – 2 teaspoon
  • Oil – 1/2 cup
  • Salt – as required
  • Coriander leaves – to garnish

To be ground :

  • Cumin seeds – 1/2 tsp
  • Dry red chillies – 10
  • Cardamom – 5
  • Cinnamon – 1 piece
  • Cloves – 10
  • Garlic – 8 pods
  • Pepper – 10

Method of preparation :

  • Take a kadai and add the ground masala to it along with 2.5 cups of water and cook the chicken pieces on low flame
  • Heat oil in a pan and fry the onions, and keep it aside
  • After removing the onions, fry the chicken pieces in batches
  • Remove the excess oil and put back the chicken and tomatoes in pan
  • When it dries up, add fried onions which is kept aside
  • Stir till the gravy becomes thick and the chicken pieces gets mixed completely with fried onions and tomato
  • Garnish the fried chicken with coriander leaves
  • Serve the chicken with rice or chapatis.

Lemon Pepper Chicken

Lemon Pepper Chicken
Lemon Pepper Chicken

Lemon pepper chicken is a juicy chicken recipe, where the juice has a bit sour taste because of the presence of lemon. If you have lemon and chicken at your home, go for this recipe tonight, as it is a quick and simple recipe. The time consuming part is only in marination. The longer you keep the chicken pieces for marination, the greater will be the taste.

This nice and juicy chicken should be made with fresh lemon. Along with lemon juice, the addition of pepper, garlic and herb seasoning provides a wonderful flavor to our curry. Lemon is a versatile fruit which can be seen commonly in the vegetable gardens of houses. This tangy chicken is one of the best side dish for pastas.

In this recipe, chicken pieces are washed and cleaned properly. A marinade is then prepared, where the chicken pieces gets completely coated with it. They should be kept for marination for about 1 to 2 hours. The marinated chicken pieces are later fried in hot oil along with whole spices.

After chicken pieces are fried, we prepare a sauce in which the chicken pieces are allowed to boil in medium flame. There are many versions of lemon chicken, where the chicken will either be dry or saucy. The addition of curd softens the chicken.

We are not using too much of masala powders here. Only garam masala is used where we add it to the chicken gravy. So, if you need a tangy chicken recipe, you can just scroll down and find the perfect homemade recipe of lemon pepper chicken.

Ingredients :

1. For Marinating :

  • Chicken, cut into pieces – 1 kg
  • Crushed pepper – 1 teaspoon
  • Ginger garlic paste – 2 tablespoon
  • Lemon juice – 1 tablespoon
  • Curd – 1/2 cup

2. For preparing Chicken :

  • Oil – 2 tablespoon
  • Butter – 1 tablespoon
  • Black pepper – 1 teaspoon
  • Bay leaf or all spices leaf – 2
  • Cinnamon sticks – 2
  • Cardamom – 2
  • Cloves – 3
  • Finely chopped garlic – 1 tablespoon
  • Crushed pepper – 1 teaspoon
  • Garam masala powder – 1/2 teaspoon
  • Cornflour – 1 tablespoon mixed in 1/3 cup of water
  • Green chilli – 1

3. For Garnishing :

  • Lemon Wedges – 4
  • Coriander leaves – 2tablespoon

Method of preparation :

  • Wash and clean the chicken pieces
  • Marinate the chicken pieces with the items mentioned under (1.)
  • Mix well and keep it aside to rest for 1 hour
  • Heat oil and butter in a pan and add bay leaves, cardamom, cinnamon, cloves and pepper one by one
  • Once the whole spices splutters, add finely chopped garlic to it
  • Saute till the garlic turns light golden in colour
  • Now add the marinated chicken pieces to the pan and fry the chicken on high flame for 2 to 3 minutes by flipping the chicken pieces
  • Once the chicken is fried, add the remaining marinade and cook on low flame for 15 minutes
  • Then add cornflour, mixed in water to the pan
  • Mix well with the chicken and allow the curry to boil
  • Add garam marsala,green chilli and crushed pepper to the boiling curry
  • Garnish the curry with coriander leaves and lemon wedges
  • Do not boil the curry with the lemon wedges, as the curry will become bitter in taste
  • Serve this delicious lemon pepper chicken with pastas.

Chicken kuruma with nuts

Chicken Kuruma with Nuts
Chicken Kuruma with Nuts

I would like to share another mouth watering recipe of chicken, which goes well with chapatis and special rices. Here cashewnuts are grinded along with grated coconut. This paste forms a rich gravy and provides an amazing taste to our chicken kuruma.

Also, the addition of ground paste which includes coriander leaves and mint leaves enhances the flavour of this curry. It will be better to soak the cashewnuts in water for 30 minutes before grinding, as you can easily grind it.

This is a thick gravy curry. The texture of this curry can be adjusted as per your wish. If you need little loose gravy, add 1/4 cup of hot water to the curry. Check out this special chicken kuruma and do let me know your valuable feedbacks.

  • Chicken pieces – 500g
  • Onions chopped – 3
  • Tomatoes chopped – 1
  • Curd – 4 teaspoon
  • Lime juice – 2 teaspoon
  • Cinnamon – 1 piece
  • Cardamom – 4
  • Cloves – 5
  • Oil – 4 tablespoon
  • Salt – as needed
  • Curry leaves – 1 sprig
  • Roasted cashewnuts, to garnish – 8 to 10

Ingredients :

(a). To ground :

  • Coriander powder – 3 tablespoon
  • Ginger – 1 tablespoon
  • Garlic – 1 tablespoon
  • Turmeric powder – 1 teaspoon
  • Coriander leaves –  1 tablespoon
  • Mint leaves – 1 tablespoon
  • Green chillies – 3

(b). To ground separately :

  • Coconut grated – 1/2 cup
  • Cashewnut – 1/4 cup

Method of preparation :

  • Heat oil in a kadai and put the spices
  • Saute the chopped onions in it till the colour is changed
  • Add the ground ingredients mentioned under (a) and stir well for a few minutes
  • Put the tomatoes and when the water dries up, put the chicken pieces and stir till dry
  • Add enough salt and water and then put on the lid and cook the chicken
  • Grind coconut and cashewnuts, mentioned under (b) along with curd and lime juice
  • Add into the curry and stir well till the curry boils
  • Remove from the fire and transfer to a serving bowl
  • Garnish with some roasted cashewnuts and curry leaves and serve hot.

Creamy cashew chicken korma

Chicken kuruma

This recipe of chicken features a thick and creamy flavoured gravy. Inorder to make this recipe a stand out dish, I had added cashewnuts which gives a lovely richness to our korma. For smooth and creamy consistency in curries, we mainly use blended cashewnut paste in Indian cooking.

Cashewnuts have low fat content and high protein. Cashewnuts have a smooth buttery texture. An unusually high starch content makes them useful for thickening sauces, curries and soups.

The climate was too cold yesterday and I just had a feeling to have a plate of hot chicken korma with chappathi at night. That is when this recipe came to my mind which is non spicy and is absolutely perfect for a dinner.

The total preparation time is 45 minutes. There are many versions of korma in India, where each recipe follows unique techniques and special ingredients to make it an amazing dish.

The addition of curd in this recipe provides a best flavor and once you try out this way I am sure you will not go back to your usual chicken recipes. I had cut down the chicken pieces to small size so that each pieces could become marinated completely with the prepared paste. Further, the presence of fresh cream, butter and coriander leaves enriches our curry and leaves us with a watering mouth.

Create this super creamy chicken recipe at your kitchen and make it a wide hit infront of your family and guests.


  • Chicken – 500 g
  • Onions finely chopped – 4
  • Oil – 3 tablespoon
  • Tomato – 1
  • Green chilli – 1
  • Ginger garlic paste – 1 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Coriander powder – 1 tablespoon
  • Chicken masala – 1 tablespoon
  • Kashmiri chilli powder – 1/2 teaspoon
  • Curd – 2 tablespoon
  • Fresh cream – 3 tablespoon
  • Cashewnuts – 15 to 18 numbers
  • Grated coconut – 4 tablespoon
  • Kasuri methi – 1 teaspoon
  • Coriander leaves chopped – 1 tablespoon
  • Butter – 1 teaspoon
  • Salt – to taste

Method of preparation

  • Wash,cut and clean the chicken into small pieces
  • Immerse the cashewnuts in half cup of water
  • Heat oil in a kadai and add onions and salt
  • When the onion becomes translucent, add chilli and ginger garlic paste
  • When the raw smell of ginger garlic paste is gone, add turmeric powder, coriander powder, chicken masala and kashmiri chilli powder
  • Saute all the powders, add extra oil if needed
  • Then add chopped tomatoes
  • Mix well and close the lid of kadai till the tomatoes becomes completely soft
  • Now add the chicken pieces and make sure that the chicken pieces are completely coated with the prepared masala
  • Close the kadai lid for 3 to 4 minutes, let the chicken cook in medium flame
  • Once the water from the chicken starts boiling, turn the flame to low
  • Add 1 cup water to increase the gravy consistency
  • Simmer the chicken to low or medium heat till the chicken is cooked completely
  • Grind the coconut and cashewnut together to form a paste
  • Add this cashewnut paste to the prepared curry
  • Then add fresh cream, make sure the flame is low
  • Now add kasuri methi and butter also
  • Switch off the flame when the korma reaches a creamy consistency
  • Garnish the korma with coriander leaves
  • Serve this creamy chicken with rotis, naan, etc.