Tandoori Momos

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Serving Portions: 4
  • 14 gms Knorr Smoky Tandoori Marinade Mix
  • 30 gms Hung Curd
  • 8 gms Ginger Garlic Paste
  • 5 gms Mustard Oil
  • 14 gms Refined Oil
  • 80 gms Chicken Mince
  • 100 gms Refined Flour
  • 40 gms Water
  • 8 gms garlic
  • to taste Salt
  • 5 gms Black Pepper
  • 30 gms Capsicum
  • 30 gms Onion
  • 30 gms cabbage
  • 30 gms carrot
  • 5 ml Vinegar
  • 5 ml Soy Sauce
  • 8 gms Green Chilli
  • 50 gms Mint
  • 15 ml Lemon Juice
  • 100 gms Coriander


    • Prepare the marinade by mixing in the smoky tandoori marinade mix, hung curd, ginger garlic paste and smoked mustard oil. (Heat the mustard oil till it reaches its smoke point)
    • For the Momo's Dough: In a bowl, Sieve the flour, add salt and knead it into smooth dough with help of lukewarm water. Allow the dough to rest for 10-15 minutes.
    • For making the filling: Heat oil in a wok, add chopped garlic, chopped chilli and chopped onion, saut√© it. Now add shredded cabbage, finely chopped carrot and chicken mince. Season it with salt, black pepper, a dash of vinegar and soy sauce.
    • Once the filling cools down and the dough is well rested. Roll out around 15 grams of dough with rolling pin and stuff the filling, shape it into the desired shape.
    • Steam the momo's for 3-5 minutes in a steamer. Make sure to grease the base with oil else it till stick at the bottom.
    • Now coat the cooked momo's with the marinade and finish it in a tandoor/ oven to give it the charred and smoky texture and flavour.
    • For the Chutney: Blend in washed coriander, mint leaves and green chilli. Season the chutney with salt and lemon juice.
    • Serve it hot with Mint coriander chutney.

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