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Chicken Momos with Nepalese Roasted Tomato Chutney Recipe

Chicken Momos with Nepalese Roasted Tomato Chutney Recipe

Photos of Chicken Momos with Nepalese Roasted Tomato Chutney Recipe

How To Make Chicken Momos with Nepalese Roasted Tomato Chutney

From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.

Preparation: 30 minutes
Cooking: 20 minutes
Total: 50 minutes



  • 1 lb ground chicken
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 green chilies, finely chopped
  • 1/4 cup chopped cilantro
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 package of round dumpling wrappers
  • Oil, for steaming
  • For the Nepalese roasted tomato chutney:
  • 4 ripe tomatoes
  • 1 red onion, chopped
  • 2 cloves garlic
  • 2 green chilies
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • Salt, to taste
  • 1 tbsp oil


  1. In a mixing bowl, combine the ground chicken, chopped onion, minced garlic, grated ginger, chopped green chilies, chopped cilantro, soy sauce, sesame oil, salt, and black pepper. Mix well until all the ingredients are evenly combined.

  2. Take a dumpling wrapper and place a spoonful of the chicken mixture in the center. Fold the dumpling wrapper in half, forming a half-moon shape. Pinch and pleat the edges to seal the momo. Repeat with the remaining wrappers and chicken mixture.

  3. Heat water in a steamer. Grease the steamer trays with oil to prevent sticking. Place the momos on the greased steamer trays, leaving some space between them.

  4. Steam the momos for about 15-20 minutes until cooked through.

  5. While the momos are steaming, prepare the Nepalese roasted tomato chutney. Preheat the oven to 400°F (200°C). Place the tomatoes on a baking sheet and roast them for about 15 minutes until the skin starts to blister. Remove from the oven and let them cool slightly. Peel the skin off the tomatoes.

  6. In a blender, combine the roasted tomatoes, chopped red onion, garlic cloves, green chilies, cumin powder, coriander powder, red chili powder, and salt. Blend until smooth.

  7. Heat oil in a pan over medium heat. Add the tomato mixture and cook for about 10 minutes, until the chutney thickens slightly.

  8. Serve the chicken momos hot with the Nepalese roasted tomato chutney.


  • Calories : 320kcal
  • Total Fat : 12g
  • Saturated Fat : 3g
  • Cholesterol : 75mg
  • Sodium : 550mg
  • Total Carbohydrates : 35g
  • Dietary Fiber : 3g
  • Sugar : 6g
  • Protein : 18g
Want to share your experience making Chicken Momos with Nepalese Roasted Tomato Chutney or discuss the recipe further? Join the conversation in the World Cuisines forum section.

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