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Chicken Momo (कुखुराको मम)

About Chicken Momo (कुखुराको मम)

Chicken Momo is a beloved and iconic street food in Nepal, consisting of juicy, flavorful chicken filling encased in a delicate, steamed dumpling wrapper. It's a staple in Nepali cuisine, enjoyed across all social classes and regions, often served with a spicy tomato-based chutney.

Picture of Chicken Momo

History

While the exact origins of momo are debated, it's widely believed to have roots in Tibet. The dish is thought to have arrived in Nepal with the migration of Tibetans and the Newar community. Over time, it has adapted to local Nepali tastes, with variations in fillings and spices. Chicken momo, a popular variant, emerged as chicken became more accessible. Momos have integrated into Nepal’s food culture, becoming a ubiquitous sight in local restaurants and street corners, signifying an important part of the nation’s culinary heritage and daily diet.

Fact 1

Momos are traditionally steamed, but can also be fried (kothey momo) or cooked in a soup (jhol momo).

How to prepare?

Plain Flour (Maida) - 2 cupsWater - ¾ cupGround Chicken - 1 lbOnion (finely chopped) - 1 mediumGinger (minced) - 1 tbspGarlic (minced) - 1 tbspCoriander (finely chopped) - 2 tbspTurmeric Powder - ½ tspCumin Powder - ½ tspCoriander Powder - ½ tspGaram Masala - ½ tspSalt - to tasteOil - 1 tbsp

Learn step by step to prepare Chicken Momo

  • 1
    Prepare the dough: In a large bowl, mix the flour with water to form a smooth, non-sticky dough. Knead it for 5-7 minutes, cover it with a damp cloth, and let it rest.
  • 2
    Make the filling: In another bowl, combine ground chicken, finely chopped onion, minced ginger, minced garlic, coriander, turmeric powder, cumin powder, coriander powder, garam masala, salt and oil. Mix thoroughly.
  • 3
    Roll the dough: Divide the dough into small, equal-sized balls. On a lightly floured surface, roll each ball into a thin circle of about 3-4 inches in diameter.
  • 4
    Fill the momos: Place a spoonful of the chicken filling in the center of each dough circle. Bring the edges of the dough together to form a half moon shape, pinching at the top to create a sealed crescent. You can also use pleats to form different shapes
  • 5
    Steam the momos: Arrange the momos in a steamer, ensuring they are not touching each other. Steam for about 15-20 minutes, or until the dough is translucent and the filling is cooked through. Alternatively, you can use a bamboo steamer set inside a wok or large pot.
  • 6
    Serve hot: Carefully remove the momos from the steamer and serve immediately with your favorite spicy tomato chutney or achar.
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