Prepare the Momo Dough: In a mixing bowl, combine all-purpose flour and water to form a medium-stiff, non-sticky dough. Knead until smooth and firm.

Rest the Dough: Cover the dough and let it rest for 2 hours.

Prepare the Chicken Momo Filling: In a mixing bowl, combine chicken cubes with fresh cream, tandoori masala, garam masala, cumin powder, red chili powder, chaat masala, salt, and lemon juice. Mix well and set aside for 15 minutes.

Grill the Chicken Filling: Heat a grill pan over medium-high flame. Place the marinated chicken pieces and cook for 3-4 minutes on each side, until cooked through.

Cool the Filling: Transfer the cooked chicken filling to a bowl and set aside to cool slightly.

Shape the Momos: Divide the momo dough into lemon-sized balls. Roll each ball out thinly on a surface.

Fill the Momos: Place 1 tablespoon of the chicken filling onto each flattened dough leaf.

Pleat and Seal: Fold the edges to form semi-circles and create pleats to seal the momos.

Prevent Drying: Keep the completed momos under a moist cloth to prevent them from drying.

Prepare the Steamer: Grease the steamer plate with oil or place butter paper to prevent sticking.

Steam the Momos: Steam the momos for 10-15 minutes, until cooked through.

Prepare the Tandoori Sauce: In a large mixing bowl, combine tandoori masala and red chili sauce.

Coat the Momos: Add the steamed momos to the tandoori sauce and gently toss to coat them well.

Serve: Place the Tandoori Chicken Momos on a serving platter and serve warm.