Butter Chicken Momo

Ingredients list for Butter Chicken Momo

• Momos
• 300 grams Chicken mince
• 1/2 teaspoon Garam masala powder
• 1/2 tablespoon Garlic finely chopped
• 2 teaspoons Ginger finely chopped
• 1 1/2 teaspoons Red chilli powder
• to taste Salt
• 1/4 teaspoon Fenugreek leaves (kasuri methi) powder
• 2-3 Charcoal pieces burning
• 3-4 Cloves
• 2 teaspoons Ghee
• as required Readymade momo dough
• for dusting Refined flour
• Gravy
• 1 tablespoon Oil
• 1 tablespoon Butter
• 3-4 Cloves
• 2-3 Green cardamoms
• 1 blade Mace
• 1 tablespoon Ginger-garlic paste
• 1 1/2 cups Fresh tomato puree
• 1/2 cup Tinned tomato puree
• to taste Salt
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Garam masala powder
• 1/4 teaspoon Dried fenugreek leaves (kasuri methi) powder
• 1/2 teaspoon Honey
• 1/4 cup + to garnish Fresh cream
• to garnish Fresh coriander leaves

Method

1. To make the momos, take chicken in a mixing bowl and add garam masala powder, garlic, ginger, red chilli powder, salt and dried fenugreek powder and mix well.
2. Place a bowl with burning charcoals in the middle of the chicken mixture, keep cloves over them and drizzle ghee. Cover the bowl and let the smoky flavour infuse for 1-2 minutes. Set aside.
3. Divide the dough into equal portions and shape into balls. Dust a worktop with dry flour and place each ball on it, flatten it and roll it into a thin disc. Cut out roundels with a medium sized cookie cutter. Place some mince mixture in the centre of each roundel, apply water on the edges and bring the sides together to shape them like momos.
4. Heat sufficient water in a steamer, place the momos in it, in batches, and steam for 10-12 minutes. Take them off the heat.
5. To make the gravy, heat oil in a non-stick pan, add butter and let it melt. Add cloves, green cardamoms and mace, mix and sauté till fragrant. Add ginger-garlic paste, mix and sauté for 1 minute. Add fresh and canned tomato puree, mix well and saute for 3-4 minutes on medium heat.
6. Add salt and red chilli powder and mix well. Cover and cook for 3-4 minutes or till oil separates.
7. Strain the mixture into another non-stick pan and place it on heat. Add garam masala powder, dried fenugreek leaves powder and honey, mix well and cook for 1 minute.
8. Add the cooked momos, toss gently till well coated. Cook for 1 minute and take th pan off the heat.
9. Transfer the momos onto a serving plate, pour the gravy over them, drizzle fresh cream, garnish with coriander leaves and serve hot.