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Tandoori Momos

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Tandoori momos are a new creation and very popular in India at the moment.

Tandoori momos are a fusion dish that combines traditional Tibetan momos with Indian tandoori cooking techniques.

Momos are a type of dumpling that is popular in Tibetan, Nepalese, and Northern Indian cuisines and you will need to make these first. I have beef momo, chicken momo and vegetarian momo recipes here on the blog for you to choose from.

In the recipe card below, I show you how to make tandoori momos in your oven. Cooking them in a tandoor or over fire on your barbecue is even better and you will find advice on doing that below.

These tandoori momos are usually served as a starter or snack and they go really well with other Indian snack food such as poppadoms, samosas and fried, baked or air-fried onion bhajis. Each of these snack foods go really well with a good chutney or two. My favourite is this coriander (cilantro) chutney.

Tandoori Momos

Which filling for you tandoori momos should you try first?

That’s up to you. I love them all. In this case I made my tandoori momos with leftover chicken, beef and vegetable momos.

Feel free to try other fillings. You could make cheese burger fillings if you like when you make your momos. Although not traditional, fusion momos can be as good as you want to make them.

Can you work ahead?

Yes! For best results, you should apply the tandoori marinade for these tandoori momos right after you steam them. Then place in the oven to char a bit.

You can, however use leftover momos if you like, which keep in the fridge for at least three days. The wrappers might be a bit hard but they will still be amazing.

If you would like to work ahead, I recommend preparing the momos up to the steaming stage. You can do this up to 3 days before steaming and baking. If more convenient, you can also prepare the tandoori marinade a couple of days ahead of cooking. 

How long can you keep leftovers in the fridge?

I highly recommend eating tandoori momos on the day they are cooked. They are just plain better. If you do have leftovers, you can keep them, wrapped tightly in the fridge for about 3 days. Then just heat them up in your microwave for a quick and tasty snack. 

Can tandoori momos be frozen?

There is no reason why not. Again, though, it is best to consume them on the day you steam and bake them.

If you do decide to freeze and tandoori momo leftovers, just be sure they are wrapped tightly. They will keep in the freezer for at least 3 months. All you need to do is let them defrost and then heat them up in your microwave.

How are tandoori momos prepared?

Here’s a basic idea of how tandoori momos might be prepared:

  1. Prepare the Momos: Make the momo dough and stuff it with a mixture of minced meat or vegetables seasoned with spices.
  2. Tandoori Marinade: Prepare a tandoori marinade using yogurt, tandoori masala, ginger, garlic, and other spices. My marinade recipe is in the recipe card below. Coat the steamed momos in this marinade and let them marinate for a few hours to absorb the flavours or just go straight to cooking
  3. Tandoor Cooking: In the recipe below, you cook the tandoori momos in the oven. In the warmer months, I skewer the marinated momos and cook them in a tandoor until they are heated through and have a charred and smoky flavour. I’m telling you… doing it in a tandoor or over fire makes a momo feast like no other!
  4. Serve: Tandoori momos are often served with mint chutney or a yogurt-based sauce. In this case, I warmed up some of the yoghurt based marinade but I really like serving them with coriander chutney or even a good hot sauce.

Pro Tips

  1. Marination is Key:
    • The success of tandoori momos heavily relies on a well-balanced and flavourful marinade. Use my recipe below and you will get just that. Let the momos marinate for an extended period, preferably a few hours or overnight, to allow the flavors to penetrate the meat or vegetables thoroughly.
  2. Choose the Right Cooking Method:
    • While traditional tandoors provide an authentic smoky flavour, you can achieve good results at home using alternative methods like an oven. If you don’t have access to a tandoor, consider grilling the marinated momos on a barbecue. This imparts a smoky flavour and a slight char to the momos, mimicking the tandoor effect. Don’t let that stop you though. Your oven will do just fine.
  3. Skewering Technique:
    • Skewering the momos properly is crucial for even cooking and easy handling. Use metal or soaked wooden skewers, ensuring they are long enough to suspend the momos over the heat source. Thread the momos onto the skewers without overcrowding, allowing sufficient space between each piece for even cooking and charring.

Step by step photographs

Making the tandoori marinade.

Prepare your marinade. I added a lot more chilli powder to taste as I like it and it gives the marinade a redder tone.

Coating the momos with tandoori marinade.

Coat the steamed momos with the marinade. You can go straight to cooking or let the marinade penetrate the momo for a few hours or even overnight.

Tandoori momos on a baking tray, ready for roasting.

When ready to cook, heat your oven to its highest setting and place the momos on the top shelf for about 8 to 10 minutes or until charred to your liking.

Tandoori momos.

Here’s how mine turned out and they were amazing!

Heating tandoori marinade.

You can choose the chutney or hot sauce of your choice. I heated up some of the leftover marinade which worked well.

Tandoori momos

Time to dig in!

Have you tried this recipe for tandoori momos?

If so, please leave a star rating in the recipe card below and also leave a comment. I love receiving feedback and I’m sure the other readers of my blog do too. Thank you. 

Yield: 6

Tandoori Momos

Tandoori Momos

Tandoori momos can be made using momos with the filling of your choice. You might like to try my beef momos, chicken momos and/or vegetable momos. This is fusion food at its best!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 batch momos (See links above)
  • Juice of two lemons
  • 1 tablespoon salt
  • 1 generous tbsp Kashmiri chilli powder
  • 2 tablespoons garlic puree
  • 1 tablespoon ginger puree
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon amchoor (dried mango powder)
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt (more or less to taste)
  • 2 green chillies finely chopped
  • 1 bunch of coriander leaves finely chopped
  • 250ml (1 cup) plain yogurt


  1. Place all of the marinade ingredients in a bowl and whick until smooth. Taste it and adjust the flavours to taste. I personally use about 2 tablespoons more chili powder.
  2. Steam and then dip the momos in the tandoori marinade so that they are coated all over. You can go straight to cooking or allow the marinade to work its magic for a couple of hours or overnight.
  3. When ready to cook, heat your oven to its highest temperature. Lightly grease a baking tray with oil and place the momos on it.
  4. Put the momos on the top shelf of your oven and roast for 8 to 10 minutes or until you are happy with their charred appearance and they are heated through.
  5. Serve immediately with a good chutney or hot sauce. This time around, I simply heated up some leftover marinade and added a couple drops of water and lemon juice to thin it some. Perfect!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 176Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 4mgSodium: 2329mgCarbohydrates: 20gFiber: 3gSugar: 11gProtein: 5g

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