Chicken Tikka Masala Momos

A Flavor-Packed Fusion You Need to Try

If you're anything like me, the idea of blending two comfort food icons into one irresistible dish is enough to make your mouth water. Enter Chicken Tikka Masala Momos, a dish that brings together the rich, spiced depth of Indian tikka masala with the warm, cozy hug of Himalayan-style dumplings. It’s indulgent, comforting, and just adventurous enough to make your kitchen feel like a culinary passport stamp.

Whether you grew up on momos, are a die-hard fan of tikka masala, or just love playing with bold, global flavors, this recipe is going to hit all the right notes. Soft dumpling wrappers are filled with spiced, yogurt-marinated shredded chicken, then steamed and bathed in a silky, creamy tomato-based tikka masala sauce. Every bite is tender, savory, and deeply satisfying, a true collision of cultures in the best possible way.

Let’s break it down.

What Makes This Dish So Special?

This isn't just a trendy mashup. There's real harmony in the way these flavors and textures come together. Momos, a staple in Tibetan and Nepali kitchens, are usually filled with minced meat or vegetables and either steamed or fried. Chicken tikka masala, meanwhile, is the rich, spiced tomato-cream dish that’s become a favorite across the world, especially in Indian restaurants.

By folding tikka masala's bold, savory chicken into the heart of a momo and finishing it all with that luscious sauce on top, you get a layered, flavor-packed dish that feels both familiar and excitingly new.

Ingredients You'll Need

Let’s start with what goes into this recipe. You’ll be making three components: the dough, the filling, and that iconic tikka masala sauce.

For the Dough:

• 2 cups flour

• 1 ½ cups Greek yogurt

  (Add more flour if needed to reduce stickiness)

For the Tikka Masala Sauce:

• 1 can crushed tomatoes

• 1 large onion, finely chopped

• 1 tsp salt

• 1 tsp chili powder

• 1 tsp granulated sugar

• 1 tsp cumin

• 2 tsp garam masala

• 2 tsp coriander

• 1 tbsp ginger garlic paste

• ½ cup hot water

• ½ cup heavy cream

For the Chicken Filling:

• 1 to 1 ½ lb cooked, shredded chicken

• ½ tsp salt

• 1 tsp coriander

• 1 tsp chili powder

• 1 tsp garam masala

• ½ tsp cumin

• 1 tbsp ginger garlic paste

• 1 tbsp oil (olive oil works well)

• 3 tbsp prepared tikka masala sauce

• ½ cup Greek yogurt

  
  

Step-by-Step: How to Make Chicken Tikka Masala Momos

1. Make the Dough

In a large bowl, combine flour and Greek yogurt. Knead the mixture until it forms a soft, smooth dough. If it feels too sticky, sprinkle in a bit more flour until you can handle it comfortably. Cover the dough and set it aside to rest while you move on to the next steps.

2. Cook the Tikka Masala Sauce

Start by heating a bit of oil in a pan and sautéing the chopped onion until golden. Add in ginger garlic paste along with all your dry spices; chili powder, cumin, coriander, garam masala, salt, and sugar. Once fragrant, stir in the crushed tomatoes and let everything simmer together for about 8 to 10 minutes until thickened.

Add the hot water and let it cook a few minutes more, then finish with the heavy cream. The sauce should be rich and velvety. Set it aside once done — you’ll use some for the filling and the rest for the final presentation.

3. Prepare the Chicken Filling

In a skillet, heat oil and sauté the ginger garlic paste. Add the shredded chicken and stir in the salt, coriander, chili powder, garam masala, and cumin. Once everything is warmed through, stir in the Greek yogurt and a few spoonfuls of your prepared tikka masala sauce.

You want the chicken to be creamy and deeply infused with flavor. Let it cool slightly before using it as a filling.

4. Assemble the Momos

Divide your dough into equal portions and roll each into a small circle — about 3 to 4 inches across. Place a spoonful of the chicken filling in the center. Fold and pleat the edges, pinching the top together to form that signature momo shape. Don’t worry if it’s not perfect — the steam will soften everything and give it a beautiful finish.

5. Steam the Momos

Line your steamer with parchment or grease it lightly to prevent sticking. Place the momos with a bit of space between them so they don’t stick together. Steam on medium-high heat for 11 to 13 minutes, until the dough becomes slightly translucent and fully cooked through.

6. Sauce It Up

While the momos steam, warm up the remaining tikka masala sauce until it starts to gently simmer. Once your momos are done, you have two serving options:

• Drizzle the sauce generously over the top of the momos for a beautiful plate presentation.

• Toss the momos directly in the sauce for a messier, saucier, more indulgent version.

Tips for Serving

• Garnish with fresh cilantro or a sprinkle of chili flakes for color and heat.

• Serve with lemon wedges for a bit of brightness.

• Pair with basmati rice or garlic naan if you're turning this into a full meal.

Final Thoughts

Chicken Tikka Masala Momos are more than just a fusion dish. They’re a celebration of two culinary traditions that, when combined, create something greater than the sum of their parts. Each bite is comforting, flavorful, and full of personality. They make a fantastic dish for a dinner party, a family meal, or just a weekend kitchen adventure.

So if you're in the mood for something cozy yet bold, familiar yet exciting, give these momos a try. They might just become your new favorite way to enjoy tikka masala.

Happy cooking!

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Recipe Card: Chicken Tikka Masala Momos

Prep Time: 45 mins

Cook Time: 25 mins

Total Time: ~1 hr 10 mins

Servings: 4–6

Cuisine: Fusion (Indian + Himalayan)

Ingredients

For the Dough:

• 2 cups flour

• 1 ½ cups Greek yogurt

• Extra flour as needed (if dough is sticky)

For the Tikka Masala Sauce:

• 1 can crushed tomatoes

• 1 large onion, finely chopped

• 1 tsp salt

• 1 tsp chili powder

• 1 tsp sugar

• 1 tsp cumin

• 2 tsp garam masala

• 2 tsp coriander

• 1 tbsp ginger garlic paste

• ½ cup hot water

• ½ cup heavy cream

For the Chicken Filling:

• 1 – 1 ½ lb cooked, shredded chicken

• ½ tsp salt

• 1 tsp coriander

• 1 tsp chili powder

• 1 tsp garam masala

• ½ tsp cumin

• 1 tbsp ginger garlic paste

• 1 tbsp oil (olive oil works well)

• 3 tbsp prepared tikka masala sauce

• ½ cup Greek yogurt

Instructions

1. Make the Dough:

Mix flour and Greek yogurt in a bowl. Knead until smooth. Add extra flour if sticky. Cover and rest.

2. Make the Sauce:

Sauté onion in oil until golden. Add ginger garlic paste, spices, and sugar. Stir until fragrant.Add crushed tomatoes and simmer 8–10 min. Add hot water, cook 3 more min. Stir in cream and set aside.

3. Prepare the Chicken Filling:

Sauté ginger garlic paste in oil. Add shredded chicken and all spices. Stir in yogurt and 3 tbsp of tikka masala sauce. Cook until creamy.

4. Assemble the Momos:

Divide dough into small balls. Roll into circles. Fill with chicken. Pleat and pinch to seal.

5. Steam the Momos:

Place in lined steamer. Steam for 11–13 minutes until dough is cooked through.

6. Add the Sauce:

Warm the remaining tikka masala sauce. Drizzle over momos or toss momos in sauce before serving.