In a large mixing bowl, combine 200 grams of minced chicken, 1 finely chopped onion, 2 tablespoons of finely chopped coriander leaves, 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, 1 teaspoon of soy sauce, 1 teaspoon of black pepper powder, and salt to taste. Mix well and set aside for 10 minutes to marinate.

In another bowl, mix 200 grams of all-purpose flour (maida) with a pinch of salt and enough water to form a smooth, soft dough. Knead well and let it rest for 15 minutes.

Divide the dough into small equal-sized balls. Roll out each ball into a thin, round wrapper using a rolling pin.

Place a spoonful of the chicken filling in the center of each wrapper. Fold the edges and pleat them together to seal the momo, ensuring there are no gaps for the filling to escape.

Heat 2 tablespoons of oil in a non-stick pan over medium heat. Place the momos in the pan, leaving some space between each one. Cook for 2-3 minutes until the bottom turns golden brown.

Carefully pour 1/4 cup of water into the pan and cover it with a lid. Let the momos steam for 7-8 minutes or until the water evaporates and the momos are cooked through.

Remove the lid and let the momos cook for another 1-2 minutes to crisp up the bottom. Transfer the momos to a serving plate and serve hot with spicy chutney or sauce.