Name: Grilled Chicken Momos 2 ways- Afghani Malai Momos & Tandoori Chicken Momos! recipe by Mallika Chaudhary at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 3
Ingredients: For the Momo dough-; 1.5 cups All Purpose Flour; 2 tbsn oil; A pinch of salt; Around 1/2 cup of Lukewarm water; For the Chicken filling-; 3 large chicken breasts; 1 bunch of spring onion, chopped; 2 cloves of garlic, peeled; A piece of ginger, peeled; 1 tsp Green chilly paste; 2 tbsn chopped coriander leaves; 1 tbsn soya sauce; 1 tbsn vinegar; Salt & Pepper to taste; For the Tandoori Chicken Momos-; 3 tbsn hung curd; 2 tsp tandoori masala; 1 tsp red chilly powder; A pinch of garam masala; ½ tsp crushed Kasuri Methi; 2 tbsn mustard oil; Some chopped Coriander leaves; A pinch of orange/red food color (optional); Salt & Pepper to taste; For the Afghani Malai Momos-; 2 tbsn hung curd; 1 tbsn whipped or heavy cream; 1 tsp mint powder; A pinch of garam masala

ABOUT Grilled Chicken Momos 2 ways- Afghani Malai Momos & Tandoori Chicken Momos! RECIPE

Be it kids or grown-ups, we all love to eat succulent and delicious Momos! Even though Momos in itself are extremely tasty, why not go one step further and do something completely different than making them the conventional ways. Today I am sharing two variations of making Grilled Momos that will blow the socks off your friends and family at your next potluck party! Every country does Momos or dumplings a different way. I am sharing with you today creamy and delicious Afghani Malai Momos (also called Afghani mantu) as well as the spicy and tangy Tandoori Chicken Momos for all the Tandoori chicken fans in your family. These grilled Momos are phenomenal and a sure shot winner for barbeque with drinks on a nice, summer afternoon. Try them friends and enjoy!!

Ingredients Serving: 3

For the Momo dough-
1.5 cups All Purpose Flour
2 tbsn oil
A pinch of salt
Around 1/2 cup of Lukewarm water
For the Chicken filling-
3 large chicken breasts
1 bunch of spring onion, chopped
2 cloves of garlic, peeled
A piece of ginger, peeled
1 tsp Green chilly paste
2 tbsn chopped coriander leaves
1 tbsn soya sauce
1 tbsn vinegar
Salt & Pepper to taste
For the Tandoori Chicken Momos-
3 tbsn hung curd
2 tsp tandoori masala
1 tsp red chilly powder
A pinch of garam masala
½ tsp crushed Kasuri Methi
2 tbsn mustard oil
Some chopped Coriander leaves
A pinch of orange/red food color (optional)
Salt & Pepper to taste
For the Afghani Malai Momos-
2 tbsn hung curd
1 tbsn whipped or heavy cream
1 tsp mint powder
A pinch of garam masala
A pinch of Kasuri methi
2 tbsn mustard oil
Some chopped Coriander leaves
Salt & Pepper to taste
Also needed:
Some chopped onion and capsicum pieces for grilling
Some lemon wedges and sliced onions
Chaat masala

Instructions

Start by making your dough. In a deep bowl, combine your flour, oil and salt. Adding warm water little by little, knead a smooth dough of medium consistency. Knead for around 5-6 minutes for the gluten to get activated.
When you get an absolutely smooth dough, cover with a damp kitchen towel or wet cloth and set aside for around half an hour for it to rise.
In the meantime, prepare your chicken filling for the Momos. Wash your chicken breasts well and pat-dry with a paper towel before working with them.
Chop your chicken breasts roughly in large chunks.
In a food-processor, combine your chopped chicken breasts, spring-onion greens and whites, ginger, garlic, green chilly paste, soya sauce, vinegar, chopped coriander leaves, salt and pepper. Grind to a fine mince. Transfer to a plate.
Let us start making our Momos now. Divide your dough in two parts. Smoothen one dough-ball and with a rolling-pin, roll into a large circular sheet making it as thin as possible.
With a cookie-cutter or a bowl, cut equal sized circles out of this sheet.
Repeat the same procedure with the second dough-ball till you get many little circles of the same size. Cover them with a damp cloth.
Let us shape our Momos now. Take one circle in your hand and wet the edges with a little water. Place around 1 tsp filling in the center of the circle.
Shape them in your favorite Momo shape. I have shaped them like classic dumplings, which is very similar to shaping our Indian Gujiyas.
Prepare all your Momos this way!
Now, there are many ways you can cook your Momos. You can steam them over water for around 10-15 minutes, covered.
You can also steam them in an Idli steamer for 12 minutes on medium flame.
You can also deep-fry them! I have deep-fried half of my Momos and steamed the other half. You can do either!
Our Momos are ready! Now let us prepare the two marinades for grilling them.
For Tandoori chicken Momos, in a bowl combine your- hung curd, Tandoori masala, red chilly powder, garam masala, kasuri methi, coriander, food color, salt and pepper.
Heat the mustard oil on stove till smoky and add to the marinade. Mix well. your marinade for the Tandoori chicken Momos is ready! Set aside.
To make the marinade for Afghani Malai Momos- In a bowl, combine your hung curd, cream, mint powder, coriander, garam masala, kasuri methi, salt and pepper.
Heat the mustard oil on stove till smoky and add to the marinade. Mix well. your marinade for Afghani Momos is ready too. Both the marinades are now ready to work with!!
Time to grill the Momos. Pre-heat your oven to 200 degrees C on grill mode. You can also barbeque these Momos.
Coat half of your Momos in Tandoori marinade and half of them in Malai marinade. Assemble on skewers along with some onion and capsicum pieces.
Place on the top most shelf of your oven and grill your coated Momos for 5-6 minutes on each side, till charred on the edges and crispy.
Serve piping hot with sliced onions, lemon wedges and a generous helping of chaat masala! Enjoy!

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