Momo, favorite Nepalese snack.
Whenever you go for lunch, you definitely have order momo many times. And you surely have prepared momo with your family at your home too. Buff momo and veg momo are very common types of momo that are prepared in every Nepalese house.
Do you make chicken momo as frequently as you make buff and veg momo?
Preparing keema for buff momo and filling for veg momo is not that difficult. If you are pro in preparing momo, then your momo might even taste better than you ate in a restaurant. But your momo skill might not work while preparing chicken momo. This may happen because there is a bit different process of making keema for chicken momo than for buff momo.
So, to help you prepare delicious chicken momo, here is a recipe.
There are many ingredients that you will need to prepare chicken keema. Along with the regular ingredients, you will also need Century Momo Masala.
To help you make a decision on using Century Momo Masala while making chicken keema, here is brief information.
Century Momo Masala
Century Foods uses a top-quality ingredient to prepare momo masala. You can use Century momo masala in buff keema, chicken keema, and even while preparing veg momo filling. Adding Century Momo Masala in any momo filling enhances the taste.
You can use Century Momo Masala without doubting its quality. In the process of making momo masala, Century Foods doesn’t use any artificial color and flavor that harm people’s health. Ingredients that Century Foods uses to prepare momo masala are organic and flavorful.
Ingredients used in Century momo masala are Cardamom-Amomum, Cumin seeds, Black pepper, Nutmeg, Mace, Cloves, Cinnamon, Onion, Garlic, Dry ginger, Turmeric, Red Chillies, Fenugreek, Mustard, Coriander, Cassia, and Salt.
Century Momo Masala is a mixture of all these ingredients. A perfect blend of these spices helps you to make flavorful momo.
You can buy Century momo masala from near the store or buy it online.
How to prepare chicken keema using Century Momo Masala?
Ingredients that you need to prepare keema for chicken momo are:
- Chicken keema
- Green onion
- Cumin powder
- Coriander powder
- Garma masala
- Coriander leaves
- Century Momo Masala
Steps to prepare chicken momo keema with Century Momo Masala
The first part of preparing chicken Keema
Get ready with the 800 gm of chicken keema in the bowl.
Chop four to five medium size onions. You will need 400 gm of chopped onion, so choose onions accordingly. Make sure to chop onions very finely. If you are not using a knife to chop onions you can also use a grater. Using a grater, you will get very fine pieces of onions.
Add finely chopped onions to chicken keema and mix it well.
You will also need green onion stems in your chicken keema. Chop four stems of green onion finely. But make sure you wash green onions before you start chopping.
Add chopped green onion and mix it properly.
You will need about one tablespoon crushed garlic in your chicken keema. Or you can also use green garlic. Finely chop a few stems of green garlic.
Add finely chopped green garlic or crushed garlic to the chicken keema.
You can also add cabbage to the chicken keema. You will need about one cup of finely chopped cabbage to prepare chicken keema.
This is an optional step. You can skip this step or use cabbage. If you have cabbage in your house, better to use for chicken keema than to skip it. Skipping this step doesn’t make a drastic change in taste of chicken momo.
You can use a hand or spoon to mix the keema. Better to use hand to mix keema because mixing keema with hand ensures that all the ingredients are mixed properly.
Add one tablespoon of cumin powder, one tablespoon of coriander powder, one tablespoon Garma masala, salt according to the taste, and five tablespoons of Century Momo Masala.
The final part of preparing chicken keema
Heat the pan in the stove.
After a few seconds, add two tablespoons of vegetable oil.
Add one tablespoon chopped ginger and fry the ginger for a few seconds. Ensure that you fry it in low flame.
Keep stirring the ginger at intervals to avoid burning.
Continue frying the ginger till its aroma disappears.
Pour the fried ginger with oil to the chicken keema.
Add finely chopped coriander leaves to the keema.
Mix it very well.
Your keema for chicken momo is ready.
Tips to prepare dough for momo
- Take a bowl with a big opening. It will ease you when kneading.
- Before putting your hand to the bowl of flour, grease your palm with vegetable oil. When your palm is oily, the flour will not stick to your palm while kneading.
- Don’t pour all the water at once. Knead the flour, adding little water. Keep adding little water at certain intervals. Also, add little water when the flour starts taking shape.
- When your dough finally comes in shape, you may feel that dough is very stiff. Instead of adding water, continue kneading the dough.
- You may use a table for kneading the dough after it comes into shape. But make sure your table is not wet and also ensure that table is clean.
- Make sure that the dough is soft and smooth.
- The more you knead the dough softer it becomes.
- Soft dough helps in preparing perfect momo wrapper.
- Allow dough to rest at least for an hour. You can wrap the dough with a plastic bag or cover the dough in a bowl with a lid.
Tips to prepare to wrap and giving shape to momo
- You need to divide the dough into 12 gm to make wrapping.
- Use a roller to flatten the dough in a circle.
- Don’t make the wrapper too thin or thick.
- Thickly wrapped chicken momo will not taste good, and thinly wrapped chicken momo will not hold keema.
- Fill the flatten circle with keema. Make sure that you don’t overfill it, Otherwise, you won’t be able to give the proper shape.
- After filling all the flattened circles of dough, give shape and design to momo.
- Put the momo in the momo stemmer and let it steam for 10 minutes.