Let’s try something different

Ingredients

• 250 g Ground Chicken (fresh, preferably 15% fat)
• 2 tbsp Fresh Coriander Leaves (finely chopped)
• 2 Green Chilies (finely chopped, seeds removed for less heat if desired)
• 5 Garlic Cloves (minced)
• 1 small Onion (finely chopped)
• 1 small Tomato (finely diced, added to filling)
• 1 tsp Salt
• 1/2 tsp Red Chili Powder (mildly spicy)
• 1/4 tsp Black Pepper (freshly ground)
• 1/2 tsp Whole Coriander Seeds (lightly toasted and crushed)
• 8 Tortilla Sheets (small flour tortillas, cut into 10‑cm circles if large)
• 2 tbsp Vegetable Oil (for brushing the wrappers)
• 2 medium Tomato (chopped for chutney)
• 2 Garlic Cloves (for chutney)
• 2 Whole Green Chilies (for chutney, keep seeds for extra heat)
• 2 tbsp Ketchup
• 1/2 cup Plain Yogurt (full‑fat, for serving)
• 2 tbsp Spring Onion (thinly sliced, for garnish)

Instructions

1. Prepare the chicken filling

   In a mixing bowl combine ground chicken, chopped coriander, green chilies, minced garlic, chopped onion, diced tomato, salt, red chili powder, black pepper and crushed whole coriander seeds. Mix thoroughly until the spices are evenly distributed.

   Time: PT10M

2. Warm the tortilla sheets

   Place the tortilla sheets on a hot, dry skillet for 10‑15 seconds on each side until they are pliable but not browned. Stack them on a clean kitchen towel to retain warmth.

   Time: PT2M

3. Assemble the momos

   Lay a tortilla sheet on a flat surface, place about 1 tablespoon of the chicken mixture in the centre, fold the edges over and pinch to seal, forming a neat parcel. Repeat for all sheets.

   Time: PT10M

4. Brush and arrange on tray

   Brush each assembled momo lightly with vegetable oil on all sides. Arrange them seam‑side down on a greased baking tray, leaving a little space between each.

   Time: PT2M

5. Bake the momos

   Pre‑heat the oven to 200°C. Bake the momos for 18‑20 minutes, turning once halfway, until the chicken is cooked through and the wrappers are lightly golden.

   Time: PT20M

   Temperature: 200°C

6. Make the tomato‑garlic chutney

   In a blender combine chopped tomatoes, garlic cloves, whole green chilies, a pinch of salt and ketchup. Blend until smooth. Taste and adjust salt if needed.

   Time: PT8M

7. Plate the momos

   Spread a thin layer of plain yogurt on a serving plate, place the baked momos on top, drizzle the tomato‑garlic chutney over them, and sprinkle with sliced spring onion.

   Time: PT5M

8. Enjoy

   Serve the momos warm as a snack or light main dish.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Chicken: Ground turkey, Ground pork
• Instead of Fresh Coriander Leaves: Cilantro stems, Parsley (different flavor)
• Instead of Green Chilies: Jalapeño, Serrano pepper
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Onion: Shallot (1 small)
• Instead of Tomato: Canned diced tomato (2 tbsp)
• Instead of Salt: Sea salt
• Instead of Red Chili Powder: Paprika (less heat)
• Instead of Black Pepper: White pepper
• Instead of Whole Coriander Seeds: Ground coriander (1/4 tsp)
• Instead of Tortilla Sheets: Phyllo sheets, store‑bought momo wrappers
• Instead of Vegetable Oil: Canola oil, ghee (brush lightly)
• Instead of Tomato: Canned tomato puree (1/4 cup)
• Instead of Garlic Cloves: Garlic paste (1/2 tsp)
• Instead of Whole Green Chilies: Jalapeño (sliced)
• Instead of Ketchup: Tomato puree with a pinch of sugar
• Instead of Plain Yogurt: Greek yogurt, dairy‑free yogurt
• Instead of Spring Onion: Chives

Equipment Needed

• Mixing Bowl
• Knife
• Cutting Board
• Blender
• Baking Tray
• Pastry Brush
• Oven
• Spoon
• Plate

Critical Steps — Do Not Skip

• Keeping tortilla sheets warm to prevent tearing
• Sealing the momo edges firmly
• Baking until the chicken reaches safe internal temperature (75°C)

Chef Tips from the Video

• Use fresh coriander for a bright flavor; dried coriander loses its aroma.
• For extra juiciness, mix a teaspoon of plain yogurt into the chicken filling before assembling.
• If you prefer a deeper flavor, lightly toast the tortilla sheets on the skillet before assembling.

Troubleshooting

Storage

Refrigerator: Store cooked momos in an airtight container for up to 2 days. Reheat in oven at 180°C for 5‑7 minutes.

Freezer: Freeze uncooked assembled momos on a tray, then transfer to a zip‑lock bag; keep for up to 1 month. Bake from frozen, adding 5‑7 minutes to cooking time.

Room temperature: Do not store at room temperature for more than 2 hours due to raw chicken.

Make-Ahead Tips

• Prepare the chicken filling a day ahead and refrigerate; it keeps well for 24 hours.
• The tomato‑garlic chutney can be made up to 3 days in advance and stored in the fridge.

Frequently Asked Questions