Citizen Pictures
Recipe courtesy of Calgary Momo House

Chicken Chile Momo

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  • Level: Intermediate
  • Total: 2 hr 20 min (includes resting and cooling time)
  • Active: 1 hr 15 min
  • Yield: 6 servings


Momo Dough:

Signature Spice Blend for Momo Filling:


Homemade Chile Sauce:


Special equipment:
a deep-fryer or deep-fry thermometer; a wok; a spice grinder
  1. Roll out balls of the Dough to 3 1/2 to 4 inches. Add the Filling and form into momos.
  2. Deep-fry the momos in canola oil at 350 degrees F until the internal temperature reaches 165 degrees F.
  3. Heat 2 tablespoons oil in a wok, then add the onions, peppers and tomatoes. Sauté for a minute, then add the ginger garlic paste. Add the Chile Sauce and soy sauce, then add the fried momos and toss until coated. Add the cilantro, then add salt to taste.
  4. Arrange the momos on a plate in a pyramid shape, then top with the vegetables and sauce and garnish with the green onion and micro cilantro.

Momo Dough:

  1. In a stand mixer, combine the flour and salt. Add the warm water and oil and knead on the dough hook until the dough is soft and elastic. Rest the dough 20 minutes.

Momo Filling:

  1. For the spice blend: In a spice grinder, grind together the coriander, cumin, turmeric, cardamom, chili powder, cloves, fennel seeds, fenugreek, garlic powder, ginger, mustard seeds, nutmeg and peppercorns.
  2. For the filling: Mix together the chicken, onion, scallion, cilantro, ginger garlic paste, oil, salt and 1 tablespoon spice blend. (Save the remaining spice blend for another use.)

Homemade Chile Sauce:

  1. In a small saucepan, boil the chiles, garlic, timur and 1 liter water for 20 minutes. Let cool, then blend until fine with the oil.