Chicken Momo Restaurant Style (Kukhura ko Momo)

Momo is the undisputed super star of Nepali cuisine that is most well known internationally. Originating in Tibet, this beloved dish was brought to Nepal by travellers and tradespeople and has since evolved to incorporate Nepali ingredients and spices, making it a true staple of Nepali cuisine. In Nepali restaurants, Chicken Momo is always a favourite dish, served steaming hot and bursting with flavour. It is notoriously difficult to recreate the same taste at home with many restaurants having their own 'secret recipe' that they are very protective over. However this recipe brings to you some 'secret' ingredients that restaurants commonly use to achieve the exquisite depth of flavour and juiciness. The final product after making this chicken momo recipe is a steaming hot, juicy dumpling that is bursting with flavour and subtle spices. With this chicken momo recipe, you can recreate the momos you find in restaurants in your own kitchen.

Chicken momo is typically served with a side of achar, a spicy and tangy dipping sauce that perfectly complements the savoury taste of the momos. Despite its popularity today, momos were historically a rare and special dish that was reserved for important occasions and gatherings. The pleating process was time-consuming, and meat was a luxury item, so making momos was a true labor of love. So this is not an everyday food as it has become now. Today momos can be found in many restaurants and food stalls throughout Nepal, where they are enjoyed by locals and visitors alike.

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What are momos?

Different ethnic groups have their own way of making this delicious dish, however the style of momo made by the Sherpas and Tibetans is still similar to the original.

The traditional recipe consists of yak or sheep meat, in its more contemporary form, pork, chicken and buff can also be used. Vegetarian palates are not forgotten, with the option of stuffing the dumplings with a mixture of cabbage, carrot, spring onion, chive and potato. Once neatly formed and sealed, the momos are steamed to perfection, then served with a glass of achaar on the side.