Butter Chicken Momos

Butter Chicken Momos are a popular fusion dish that combines the flavors of traditional Indian butter chicken with momos, which are a type of dumpling commonly found in Nepal and Tibet.

In this dish, the momos are typically stuffed with a mixture of cooked chicken marinated in a rich and creamy butter chicken sauce. The momos are then steamed or fried until cooked, and served with a side of butter chicken sauce for dipping or drizzling.

The butter chicken sauce used in Butter Chicken Momos is usually made with a combination of ingredients such as butter, cream, tomatoes, onions, garlic, ginger, and a blend of Indian spices like garam masala and fenugreek leaves. The sauce is known for its rich and creamy texture, with a slightly tangy and mildly spicy flavor.

Overall, Butter Chicken Momos offer a delightful combination of the succulent chicken filling of momos and the luscious butter chicken sauce, creating a unique and delicious fusion dish.

Butter Chicken Momos:

Ingredients:

For the momo dough:

• 2 cups all-purpose flour
• Water, as needed
• Salt, to taste

For the butter chicken filling:

• 1 cup cooked chicken, finely chopped or minced
• 1/2 cup butter chicken sauce
• 1/4 cup onions, finely chopped
• 2 tablespoons oil
• 1 teaspoon ginger-garlic paste
• Salt, to taste
• Fresh coriander leaves, chopped (for garnish)

For the butter chicken sauce:

• 1 cup tomatoes, pureed
• 1/2 cup onions, finely chopped
• 3 tablespoons butter
• 1/4 cup cream
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon dried fenugreek leaves (kasuri methi)
• Salt, to taste

Instructions:

1. In a mixing bowl, combine the all-purpose flour, water, and salt. Knead until you have a smooth and pliable dough. Cover and let it rest for 30 minutes.
2. In a separate pan, heat oil and sauté the chopped onions until golden brown. Add ginger-garlic paste and cook for another minute.
3. Add the cooked chicken to the pan and mix well. Pour in the butter chicken sauce and stir until the chicken is well coated. Cook for a few minutes and adjust the seasoning with salt if needed. Remove from heat and set aside.
4. For the butter chicken sauce, heat butter in a pan and add the chopped onions. Sauté until they turn translucent.
5. Add ginger-garlic paste and cook for a minute. Then, add the tomato puree and cook until the mixture thickens.
6. Stir in the red chili powder, turmeric powder, garam masala, and salt. Cook for a few minutes, allowing the flavors to blend together.
7. Add cream to the sauce and mix well. Finally, add the dried fenugreek leaves (kasuri methi) and cook for another minute. Remove from heat and set aside.
8. Take a small portion of the momo dough and roll it into a thin circular shape. Place a spoonful of the butter chicken filling in the center of the dough.
9. Fold the dough over the filling, pleating and sealing the edges to form a momo shape. Repeat with the remaining dough and filling.
10. Steam the momos in a steamer for about 10-12 minutes or until they are cooked and the dough becomes translucent.
11. Serve the Butter Chicken Momos hot, garnished with fresh coriander leaves, and accompanied by the butter chicken sauce for dipping.

Enjoy the delicious fusion of flavors in Butter Chicken Momos!