Calcutta Kitchen

Recipe

Chicken Momo (চিকেন মোমো)

Juicy Darjeeling-style Chicken Momo made with thin handmade wrappers and a simple seasoned chicken thigh filling, steamed until tender.

Freshly steamed Chicken Momo with thin handmade wrappers and juicy chicken filling.

Recipe information

Prep time
30 min
Cook time
20 min
Total time
95 min
Servings
2
Difficulty
medium

About this recipe

Chicken Momo is one of the most loved foods of Darjeeling and the Himalayan region. The key to this style is simplicity: a thin handmade wrapper and a juicy chicken filling without heavy spices. Chicken thigh, finely chopped aromatics, butter and light seasoning create the filling, while vigorous mixing helps it become sticky and cohesive so it stays juicy during steaming.

Equipment

Vinod Stainless Steel 2-Tier Steamer

Vinod Stainless Steel 2-Tier Steamer

Crafted from high-quality stainless steel, this Vinod idli steamer ensures uniform heat distribution and retains the authentic taste.

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Femora Borosilicate Glass Mixing Bowl

Femora Borosilicate Glass Mixing Bowl

Heat-resistant borosilicate glass mixing bowl suitable for mixing, marinating, baking, microwaving, and serving.

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Elisel Silicone Spatula Set

Elisel Silicone Spatula Set

Silicone spatula set designed for stirring, folding, scraping, and mixing without scratching non-stick cookware.

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Ingredients

  • For the Dough

  • For the Filling

Cooking method

  1. Prepare the Dough

  2. Mix the maida and salt in a bowl

  3. Gradually add water while mixing

  4. Knead for 8–10 minutes until the dough becomes smooth and firm

  5. Cover with a damp cloth or cling wrap and rest for 30 minutes

  6. Prepare the Filling

  7. Add the minced chicken, onion, garlic, ginger, coriander leaves, spring onion greens, Aromat powder, MSG and salt to a bowl

  8. Add the softened butter

  9. Mix vigorously for 1–2 minutes until the filling becomes slightly sticky and cohesive

  10. If the mixture feels too tight, add 1–2 tsp cold water and mix again

  11. Cover and refrigerate the filling for 15 minutes

  12. Roll the Wrappers

  13. Divide the rested dough into 16–18 equal portions

  14. Roll each portion into a small ball

  15. Roll each ball into an 8–9 cm circle

  16. Keep the centre slightly thicker and roll the edges to around 1–1.5 mm thin

  17. Keep the remaining dough covered while working so it does not dry out

  18. Shape the Momos

  19. Place about 1 tbsp filling in the centre of each wrapper

  20. Pleat and seal the wrapper into your preferred momo shape

  21. Make sure the momo is sealed tightly without air gaps

  22. Repeat with the remaining wrappers and filling

  23. Prepare the Steamer

  24. Bring the water in the steamer to a full rolling boil

  25. Lightly oil parchment paper, cabbage leaves or banana leaf and place it inside the steamer tray

  26. Arrange the momos on the lined tray without letting them touch each other

  27. Steam the Momos

  28. Place the steamer over the vigorously boiling water

  29. Cover and steam for 8–10 minutes

  30. Check that the wrappers have become slightly glossy and translucent

  31. Remove the momos once cooked and avoid over-steaming

  32. Serve immediately while hot

Pro tips

  • Chicken thigh generally gives a juicier filling than chicken breast
  • Finely chop the onion instead of grating it so the filling retains some texture
  • The exact amount of water required for the dough depends on the flour, so add it gradually
  • The dough should be firmer than roti dough but softer than pasta dough
  • Rest the dough for 30 minutes to make rolling easier and reduce shrinkage
  • Mix the chicken filling vigorously until it becomes slightly sticky and cohesive; this helps produce a juicy filling that holds together during steaming
  • Add cold water to the filling only if it feels too tight or dry
  • Keep the centre of each wrapper slightly thicker than the edges
  • Start steaming only after the water reaches a vigorous boil
  • Do not over-steam the momos, as prolonged steaming can dry out the chicken filling
  • Freshly steamed momos are best served immediately

Frequently asked questions

Why should the momo filling be mixed until sticky?

Mixing develops a cohesive filling that holds together during steaming and helps the chicken remain juicy instead of becoming crumbly.

Can I use chicken breast instead of chicken thigh?

Yes, but chicken thigh generally produces a juicier filling. If using very lean chicken breast, you may need a little cold water to keep the filling moist.

How thick should the momo wrappers be?

Keep the centre slightly thicker and roll the edges to around 1–1.5 mm so they are easier to pleat and seal.

Why should the dough rest for 30 minutes?

Resting allows the dough to relax, making it easier to roll thinly without shrinking back.

How long should chicken momos be steamed?

Steam them for approximately 8–10 minutes over vigorously boiling water. Avoid prolonged steaming because it can dry out the chicken filling.

Watch the recipe

Video preview: Chicken Momo Watch on YouTube

Chicken Momo

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