Steamed Broccoli Momos with Smoky Chicken & Pea Medley

Method

1. 1

   Prepare the Chicken: Pat the boneless, skinless chicken thighs thoroughly dry. Using a sharp knife, slice the chicken into thin, bite-sized strips or cubes, ensuring uniform thickness for even cooking.

2. 2

   Season the Chicken: In a medium bowl, toss the chicken pieces with a generous pinch of salt, a dash of freshly ground black pepper, and 1-2 teaspoons of the Barbeque Flavour powder. Ensure every piece is coated, allowing the savory, smoky aroma to deeply infuse the meat.

3. 3

   Steam the Momos: Fill a steamer pot with water, ensuring it doesn't touch the base of the steamer basket. Bring the water to a vigorous rolling boil. Carefully arrange the Broccoli Momos in a single layer in the steamer basket, avoiding any overcrowding. Steam for 8-10 minutes, or until they become tender, slightly translucent, and release their delicate scent.

4. 4

   Sear the Chicken: While the momos are steaming, heat 1 tablespoon of Amul Ghee in a large pan or wok over medium-high heat until it shimmers and begins to smoke lightly. Add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Sear for 3-4 minutes per side until beautifully golden brown and cooked through, developing a rich, flavorful crust.

5. 5

   Introduce the Peas: Once the chicken is perfectly seared, add the vibrant Green Peas to the pan. Sauté for another 2-3 minutes, stirring gently, until the peas are heated through, retaining their bright green color and a pleasant, tender-crisp texture. Taste and adjust seasoning with more salt or Barbeque Flavour if desired.

6. 6

   Assemble and Serve: Carefully transfer the hot, fluffy steamed Broccoli Momos to individual serving plates. Spoon the aromatic smoky chicken and pea medley generously alongside. Drizzle with a tiny bit more melted ghee if desired for an extra touch of richness. Serve immediately and savor the comforting, healthy flavors.