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
Momos
- 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
Gravy
- 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
Method
- 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.
- 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.
- 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.
- Heat sufficient water in a steamer, place the momos in it, in batches, and steam for 10-12 minutes. Take them off the heat.
- 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.
- Add salt and red chilli powder and mix well. Cover and cook for 3-4 minutes or till oil separates.
- 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.
- Add the cooked momos, toss gently till well coated. Cook for 1 minute and take th pan off the heat.
- 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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