Chicken Tikka Masala Momos Win Big—Frozen Food, Reimagined

You know those moments when something frozen surprises you? Deep Indian Kitchen nailed one. Their Chicken Tikka Masala Momos just won “Best Dumplings” at the PEOPLE Food Awards. And honestly, they deserve it. It’s two comfort foods meeting in a single bite—and it hits every time.

A Curious, Winning Combination

So here’s the story. Momos are those Tibetan or Nepali dumplings—pillowy, steamed, simple. Replace the usual filling with chicken tikka masala—chicken soaked in creamy, spiced tomato sauce—and you get this frozen food revelation. The box even includes a cilantro chutney packet. Bright green. Punchy. It’s a flavor tag-team that wakes up your taste buds.

I made them twice in one week. Let me walk you through. Steam for about four minutes. Let them rest. That’s it. Then pop one open. The aroma hits: spices, tomatoes, garlic. The wrapper stays soft. Inside, the chicken’s warm and juicy. The chutney? Crisp, fresh, herbal. Together: harmony. That’s what caught the judges’ tastebuds.

Prep That Doesn’t Compromise

Five minutes or less. No broths to stir, no pans to wash. I stuck them in a bamboo steamer. Sat back, did some dishes, and bam—table’s served. The dumplings didn’t fall apart. No soup leaking everywhere. On a Monday? That counts for a lot.

Yes, you can microwave them. But that coating is better softened gently, not nuked. I did both. Steamer wins, but the microwave gets you there quick. For a real kitchen runner, it fits the slot.

Award That Speaks Volumes

PEOPLE Food Awards didn’t hand that trophy lightly. These momos beat out dozens of options—dumplings, spring rolls, frozen bites. Why? They taste well-rounded, not flashy. Complex, yet cozy. It’s hard to hit that balance in frozen goods. Sure, marketing pushes them; but flavor sells—and this one delivers.

Ingredients You Can Trust

Let’s talk honesty. I flipped the package. No scary words. Just white-meat chicken, tomato puree, cream, garlic, coriander, ginger, onion, spices—and cilantro chutney. No weird stabilizers. No mystery fillers. That transparency matters. People want real food, even when it comes from the freezer.

Clean label + global taste = shelf presence. They’re in stores like Publix and Stop & Shop already. That means armies of shoppers have met them—and decided to bring them home.

Shoppers Are Chatting

Online reviews echo the flavor, not hype. One user on social media said, “Better than takeout orders, but just as easy.” Another jury member suggested searing them lightly in a pan afterward—crisper skins, softer insides. Chefs call that surface tension. Home cooks call that delight.

Some asked for lamb, veggie, vegan versions. Deep doesn’t confirm—yet—but rumbles are out there. One thing’s clear: people want more. That’s momentum.

A Bigger Signal in Frozen Food

This isn’t just about dumplings. It’s about perception. Frozen sections have always been about convenience—not taste. But momos like this change that. They bring story, authenticity, culture. That makes frozen items feel purposeful, not just pause-for-later choices.

Maybe next we see Cuban-style empanadas with chai spices or Korean barbecue dumplings. Or maybe Indian curry pockets that kids chase with yogurt dips. The freezer aisle is turning into a global menu—no travel required.

Why It Matters for You

If you’re producing frozen foods or packaging them, here are lessons. Go bold. Be clear. Let flavor lead. And package it like it’s proud—show first bite on the box, show ingredients, don’t hide. People respond to honesty and taste—especially when they don’t have to cook for an hour.

Deep Indian Kitchen hit a sweet spot. Familiar format. Unexpected flavor. Easy prep. That’s a triple-win.