Treat Your Taste Buds With Butter Chicken Momos 


New Delhi: Butter chicken momos is one of the delicious dishes from the list of numerous momos recipes. Let’s take a look at the ingredients for the recipe.

Ingredients for Butter Chicken Momos  Recipe 


  • Chicken mince 300 grams 
  • Garam masala powder 1/2 teaspoon 
  • Garlic finely chopped 1/2 tablespoon 
  • Ginger finely chopped 2 teaspoons 
  • Red chilli powder 1 1/2 teaspoons 
  • Salt to taste 
  • Fenugreek leaves (kasuri methi) powder 1/4 teaspoon 
  • Charcoal pieces burning 2-3 
  • Cloves 3-4 
  • Ghee 2 teaspoons 
  • Readymade momo dough as required 
  • Refined flour for dusting 


  • Oil 1 tablespoon 
  • Butter 1 tablespoon 
  • Cloves 3-4 
  • Green cardamoms 2-3 
  • Mace 1 blade 
  • Ginger-garlic paste 1 tablespoon 
  • Fresh tomato puree 1 1/2 cups 
  • Tinned tomato puree 1/2 cup 
  • Salt to taste 
  • Red chilli powder 1/2 teaspoon 
  • Garam masala powder 1/2 teaspoon 
  • Dried fenugreek leaves (kasuri methi) powder 1/4 teaspoon 
  • Honey 1/2 teaspoon 
  • Fresh cream 1/4 cup + to garnish 
  • Fresh coriander leaves to garnish 


  1. To make the momos, take chicken in a mixing bowl and add garam masala powder, garlic, ginger, red chilli powder, salt and dried fenugreek powder and mix well. 
  2. Place a bowl with burning charcoals in the middle of the chicken mixture, keep cloves over them and drizzle ghee. Cover the bowl and let the smoky flavour infuse for 1-2 minutes. Set aside. 
  3. Divide the dough into equal portions and shape into balls. Dust a worktop with dry flour and place each ball on it, flatten it and roll it into a thin disc. Cut out roundels with a medium sized cookie cutter. Place some mince mixture in the centre of each roundel, apply water on the edges and bring the sides together to shape them like momos. 
  4. Heat sufficient water in a steamer, place the momos in it, in batches, and steam for 10-12 minutes. Take them off the heat. 
  5. To make the gravy, heat oil in a non-stick pan, add butter and let it melt. Add cloves, green cardamoms and mace, mix and sauté till fragrant. Add ginger-garlic paste, mix and sauté for 1 minute. Add fresh and canned tomato puree, mix well and saute for 3-4 minutes on medium heat. 
  6. Add salt and red chilli powder and mix well. Cover and cook for 3-4 minutes or till oil separates. 
  7. Strain the mixture into another non-stick pan and place it on heat. Add garam masala powder, dried fenugreek leaves to powder and honey, mix well and cook for 1 minute. 
  8. Add the cooked momos, toss gently till well coated. Cook for 1 minute and take th pan off the heat. 
  9. Transfer the momos onto a serving plate, pour the gravy over them, drizzle fresh cream, garnish with coriander leaves and serve hot. 

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