£3.49 per store for Same-day Delivery - Ordr before 2 pm!

Chicken Tandoori Momos

tandoori momos
"A serious upgrade from the classic momos, these are tossed in tandoori paste and chargrilled to perfection"

 

Easy to make, crazy good, vibrant momos to serve with mint chutney and a simple salad.

Enjoy the onion and carrot salad sprinkled with a generous amount of chaat masala.

 

INGREDIENTS:
  • 250 g minced or ground chicken
  • 1/2 tsp minced garlic (garlic paste)
  • 1/2 tsp minced ginger (ginger paste)
  • 3 tbsp finely chopped red onions
  • 2 tbsp finely chopped spring onions (scallions)
  • 2 tbsp finely chopped coriander (cilantro) leaves
  • 1 tsp soy sauce
  • 1/2 tsp ground black pepper (black pepper powder)
  • 1 tsp oil
  • Salt to taste
  • 35 dumpling wrappers or gow gee wrappers, thawed
  • Water

 

METHOD:

  1. Place chicken, garlic, ginger, red onions, spring onions, coriander leaves, soy sauce, black pepper and oil in a bowl. Season with salt. Mix.
  2. Place one teaspoon of chicken mixture on the center of each wrapper. Brush edges with a little water. Fold and pleat edges to enclose the filling. (Watch video above for pleat design ideas). Place prepared momos on a tray lined with baking paper.
  3. Place momos in a steamer lined with baking (parchment) paper. Cook, in batches, for 15-20 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Serve with momos chutney or sweet chili sauce.

 

Nish Kitchen, May 2019

Related Posts

Domoda (Gambian Peanut Stew)
"It is a delicious “groundnut stew” (peanuts) consisting of whatever vegetable happens to be available, typically pum...
Read More
Vegan Burger - Firm, Grillable and Totally Divine!
"Super hearty vegan burger! Grillable, flavorful and extremely satisfying, this is a burger that vegans and non-vegan...
Read More
Carrot & Cabbage Egg Rolls (Chả Giò Chiên Cà Rốt Bắp Cải)
"The basic Vietnamese egg roll consists of marinated ground pork, onions, woodear mushroom and thin cellophane noodle...
Read More

Leave a comment

Please note, comments must be approved before they are published