In a bowl, mix 250 grams of minced chicken, 1 finely chopped onion, 1 teaspoon ginger-garlic paste, 2 tablespoons peri peri sauce, salt, and pepper to taste. Marinate for 30 minutes.
In another bowl, combine 200 grams of all-purpose flour (maida) and a pinch of salt. Gradually add water and knead to form a soft dough. Cover and let it rest for 15 minutes.
Divide the dough into small equal portions and roll each portion into a thin, round wrapper using a rolling pin.
Place a spoonful of the marinated chicken mixture in the center of each wrapper. Fold and pleat the edges to seal the momos.
Grease a steamer basket with oil and place the momos in it, ensuring they don't touch each other.
Steam the momos for 15-20 minutes or until the chicken is cooked through and the dough turns translucent.
Serve hot with peri peri sauce or any dipping sauce of your choice.