Chettinad Chicken Momos Recipe | Momos with a South Indian twist

Chettinad Chicken Momos Recipe | Momos with a South Indian twist | Cookd

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When the insanely popular street food momo gets a South Indian makeover, it is absolutely delicious. The #SouthIndianMomos is influenced by the #ChettinadCuisine and made using chicken and Chettinad spices. Make this #ChettinadChickenMomos at home with Cookd’s simple recipe and don’t try to share your feedback with us!
Chettinad Chicken Momos Recipe:
For the filling:
Chicken (mince) - 500 grams
Gingelly Oil - 2 tbsp
Fennel Seeds - ½ tsp
Black Peppercorns - 1 tsp
Cumin Seeds - ½ tsp
Cinnamon - ½ inch
Cardamom - 3 nos
Cloves - 4 nos
Dried Red Chilli - 2 nos
Curry Leaves - 2 sprigs
Onion (finely chopped) - 1 nos
Garlic (finely chopped) - 1 tbsp
Ginger Garlic Paste - 2 tsp
Turmeric Powder - ½ tsp
Red Chilli Powder - 1 tsp
Tomato (finely chopped) - 1 no
Salt - 1 tsp
Coriander Leaves (finely chopped) - 2 tbsp
For the dough:
Maida (All Purpose Flour) - 1.5 Cups
Water - ½ Cup
Corn Starch - For Rolling
Salt - A Pinch
Oil - 1 tbsp
For the Chutney:
Kashmiri Chilli (deseeded) - 6 nos
Water - As Needed
Coconut - ½ Cup
Shallots - 5 nos
Bengal Gram - 1 tbsp
Salt - ¼ tsp
Garlic - 2 cloves
Cooking Instructions:
1. For the momo dough, knead a firm yet pliable dough with the given ingredients and cover and rest for 20 mins.
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.
3. In another pan, heat oil and add the finely chopped onions, finely chopped garlic, and continue to cook until the onions turn translucent.
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.
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.
6. Add the ground spice powder which was prepared earlier, to the pan. Mix well and saute for 2 mins. Add coriander leaves.
7. Switch off the flame and cool the mixture.
8. 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.
9. Steam for 6 mins.
10. For the chutney, boil the chillies for 5-10 mins in water.
11. In a mixer grinder, take the ingredients for the chutney. Add water as needed and blend to a fine paste.
12. Serve the momos hot with red chilli coconut chutney.
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