Chettinad Chicken Momos

Method

1. 1

   For the momo dough, knead a firm yet pliable dough with the given ingredients and cover and rest for 20 mins.

   MaidaWaterSaltSunflower Oil

2. 2

   In a pan, add all the whole spices and dry roast until they are aromatic. Add the curry leaves and saute until dry. Grind this into a coarse powder using a mixer grinder.

   Green CardamomCinnamonClovesDry Red ChilliCuminBlack PeppercornsFennel SeedsCurry leaves

3. 3

   In another pan, heat oil and add the finely chopped onions, finely chopped garlic, and continue to cook until the onions turn translucent.

   Gingelly OilGarlicOnion

4. 4

   Add the Ginger Garlic Paste and continue to saute. Add the finely chopped tomato and saute until the tomatoes are mushy. Add the turmeric powder, red chilli powder, and salt.

   Turmeric PowderRed Chilli PowderSaltGinger Garlic PasteTomato

5. 5

   Add Chicken to the pan, mix well to coat the Chicken with masala, and continuously stir to prevent the mince from clumping up. Cook the chicken for 10 minutes by stirring in intervals or until the chicken is cooked.

   Chicken Mince

6. 6

   Add the ground spice powder which was prepared earlier, to the pan. Mix well and saute for 2 mins. Add coriander leaves.

   Coriander Leaves

7. 7

   Divide the dough and roll out small roundels using cornstarch for dusting and stuff with the mixture by sticking the ends together forming a semi-circle and sticking together the ends of the semi-circle, or by pinching pleats.

   Corn Flour

8. 8

   Steam for 6 mins.

9. 9

   For Chutney - In a mixer grinder, take the ingredients for the chutney. Add water as needed and blend to a fine paste.

   CoconutFried Gram dalGarlicSmall Onion (Shallots)SaltDried Kashmiri Red ChilliWater

10. 10

    Serve the momos hot with red chilli coconut chutney.