In a mixing bowl, combine 200 grams of minced chicken, 1 finely chopped onion, 2 tablespoons of chopped coriander leaves, 1 teaspoon of ginger-garlic paste, 1 teaspoon of soy sauce, salt, and pepper. Mix well and set aside for 10 minutes.
Prepare the dough by mixing 200 grams of all-purpose flour (maida) with water and a pinch of salt. Knead until smooth and let it rest for 15 minutes.
Divide the dough into small balls and roll them out into thin circles.
Place a spoonful of the chicken mixture in the center of each circle. Fold and pleat the edges to seal the momos.
Steam the momos in a steamer for 15-20 minutes or until cooked through.
In a separate bowl, prepare the tandoori marinade by mixing 3 tablespoons of thick curd, 1 tablespoon of tandoori masala, 1 teaspoon of red chili powder, 1 teaspoon of ginger-garlic paste, 1 tablespoon of lemon juice, and salt to taste.
Coat the steamed momos with the tandoori marinade and let them marinate for 30 minutes.
Preheat the oven to 200°C. Place the marinated momos on a greased baking tray and bake for 10-12 minutes or until slightly charred.
Serve hot with mint chutney or any dipping sauce of your choice.