Chettinad Chicken Masala Powder
about-thillai's Chettinad Chicken Mix

  • Heat 2 tsp of oil in a pan and and 600 g of Chicken pieces and fry for 2 min.
  • Add 50 g of Thillai’s Easy Chettinad Chicken Mix to the Chicken and blend well.
  • Add 4 cups of water (1000 ml) and mix well, Cook until gravy thickens.

servedish Now tasty Easy Chettinad Chicken is ready to serve.

Chettinad Chicken Masala Powder
about-thillai's Madras Fish Masala

  • Heat oil in a pan.
  • Add chopped onions, tomatoes and saute for sometime.
  • Add Tamarind juice 100ml,50g Thillai’s Madras Fish masala and cook until the onions are soft.
  • Add 1000ml water & bring it to boil while boiling add diced / sliced fish pieces & allow to cook for 10 minutes (for creamy texture add coconut milk)
  • Garnish with freshly chopped coriander leaves.

servedish Now tasty Easy Madras Fish Fry Masala is ready to serve.

Fish Fry Masala
Chettinad Masala Powder
about-thillai's Chettinad Masala

  • Use 2 tablespoon of Thillai’s ChettinadMasala for 1 kg, of meat.
  • Fry chopped onions, tomatoes etc., in edible oil along with Thillai’s Chettinad Masala.
  • Add a little water, salt to taste and cleaned mutton / chicken pieces and boil the mixture for 20 minutes.
  • For a light gravy, add tomato puree and water as required

servedish Now tasty Easy Chettinad Masala is ready to serve.

Chettinad Masala Powder
about-thillai's Madurai Mutton Fry Masala

  • Cut 1 kg of mutton into small bite sized pieces.
  • Add 50g of Thillai’s mutton fry masala into the 1 kg of mutton pieces, rub it horoughly with masala and marinade for 30 min.
  • Heat 2 table spoons of oil in a pan and sauté the mutton on low flame for 2 min. Add required amount of water into the mutton and stir until mutton becomes tender. Add extra masala if required.
  • Transfer the mutton fry into a bowl, garnish with onion rings and fresh coriander leaves.

servedish Now tasty Easy Madurai Mutton Fry Masala is ready to serve.

Mutton sukka
about-thillai's Mutton Salna

  • Heat oil in a pan .Add the Mutton and saute for few mins.
  • Now add THILLAI’S EASY VIRUDHUNAGAR SALNA and required salt to taste and Saute well.
  • Add required water till immersing level and close the pan cook for 8 whistles till oil separates from this. Garnish with the fresh curry leaves.
  • Serve with hot Rice Parotas, Dhosa, Chappathis, Idly, Idiyappam.

servedish Now the Perfect Mutton Salna is ready!!!

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about-thillai's Mutton Chukka Varuval

  • Heat oil in a pan, add chopped onion and Green Chilli sauté well for some time.
  • Add salt and THILLAI’S CHILLI POWDER ,cleaned lamb pieces and sauté it.
  • Added 50g THILLAI’S EASY MADURAI MUTTON FRY MASALA and mix it.
  • Then add water and cook for 20mins Keep stirring the liquid till most of the water evaporates mutton gets brown colored emits aroma.

servedish Now the Perfect Mutton Chukka Varuval is ready!!!

about-thillai's Fish Curry

  • Heat a Pan with oil and add mustard , fresh curry leaves along with green chillies and sauté for a minute.
  • Then add onions, saute it well . Then add tomatoes and Green chillies.
  • Then add the tamarind water along with salt.
  • Add 50g of THILLAI’S MADRAS FISH MASALA MIX in it.
  • Then add the fish pieces and cooked well.

servedish Now the Perfect Fish Curry is ready!!!

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about-thillai's Palakkad Chicken Curry

  • Clean and cut the chicken into medium sized pieces take in a bowl add salt and Thillai’s turmeric powder and mix well. leave to marinate for 30 mins.
  • Heat 1 tblsp oil in a kadai. Add in shallots and dry red chillies and fry for 3 mins. Remove to a blender.
  • Now in the same kadai. Add in spice powders and toast them for 2 to 3 mins.
  • Remove to the same blender and puree till smooth.
  • Heat more oil in the kadai. Add in onions and curry leaves and cook till golden.
about-thillai's Andhra Chicken Gravy

  • Clean and cut the chicken into medium sized pieces take in a bowl Marinate the chicken with ginger garlic paste & thillai’s turmeric powder set this aside for 15min.
  • Heat oil in a kadai.Add in raw cardamom,cinnamon,cumin seeds and red chillies.
  • Add in onions and fry till golden. Now add in ginger&garlic paste and mix well.
  • Now add in tomatoes and cook till oil separates.
  • Now add in thillai’s chilli and coriander powder. Pour in the blender masala of coconut and cashews to a smooth paste by adding some water and mix well.
about-thillai's Sindhi Chicken Biryani

  • Heat oil in a Pan, Add onions and fry till light brown and keep aside.
  • Now add chicken in the pressure cooker and cook till water evaporates. Then add ginger garlic paste in the pressure cooker.
  • Roast the chicken till it tenderizes. Then add tomatoes, green chillies, lemon, 2tspn of THILLAI’S CURRY POWDER, 2 tspn of THILLAI’S GARAM MASALA, fresh mint leaves, fried sliced onions in the pressure cooker.
  • Simmer on low heat. Then add water and rice in it and pressure cook for 3 whistles or 15 min.

servedish Now the Perfect Sindhi Chicken Biryani is ready!!!

about-thillai's Ambur Chicken Biryani

  • To begin making the Ambur Chicken Biryani, thoroughly wash and clean the chicken and set aside. Soak the Basmati rice, for a minimum of 10 minutes.
  • In an open pan, add ghee, bay leaf, star anise, cinnamon, cloves, cardamom. To this add 2 cups of water and bring to a single boil. Add the washed and drained rice and cook until the rice is about 70% cooked. (The rice grain should be undercooked in the center) Set aside.
  • In a deep kadai, on medium flame, heat 4 tablespoons of oil, add the sliced onions and cook till transparent for about 5-7 minutes.
  • At this stage mix the ginger paste, garlic paste and salt. Saute for a couple of minutes.
about-thillai's Hyderabadi Kachi Chicken Biryani

  • Heat oil in a Pressure cooker.Add onions and fry till light brown and keep aside. Now add chicken in the pressure cooker and cook till water evaporates.  Then add ginger garlic paste in the pressure cooker and all spices.
  • Roast the chicken till it tenderizes. Then add, tomatoes, green chillies, 2tspn of THILLAI’S TURMERIC POWDER, 2tspn of THILLAI’S CHILLI POWDER fresh mint leaves, fresh coriander leaves, fried sliced onions in the pressure cooker. Add 50g THILLAI’S EASY BIRYANI MIX and fry for a minute.
about-thillai's Bombay Chicken Biryani

  • Heat oil in a Pressure cooker.Add onions and fry till light brown and keep aside. Now add chicken in the pressure cooker and cook till water evaporates.  Then add ginger garlic paste in the pressure cooker and all spices.
  • Roast the chicken till it tenderizes. Then add onion, tomato’s, potato’s green chillies, 2tspn of THILLAI’S CHILLI POWDER, 2 tspn of THILLAI’s curry powder, Thillai’s garam masala, fresh mint leaves, fresh coriander leaves, fried sliced onions in the pressure cooker and fry for a minute.
  • Simmer on low heat. Then take another pressure cooker, add water to boil rice.
  • Cover and simmer for 5-10 minutes on low heat.

servedish Now the Perfect Bombay Chicken Biryani is ready !!!

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about-thillai'sDindigul Thalappakatti Biryani

  • Wash and cut Chicken. In a pressure cooker, take the chicken along with salt,2 tspn  of THILLAI’S CHILLI POWDER, 2tspn of THILLAI’S TURMERIC POWDER, and yogurt. Pressure cook for 2-3 whistles. Once done, allow the pressure to fall down. Cook the excess water if any.
  • Wash and soak the rice for 15 minutes. When ready to use, drain the rice over a sieve.
  • Grind the shallots along with fresh mint leaves, fresh coriander leaves and green chilies,cinnamon,cardamom,cloves to a smooth paste. Keep it aside.
  • In another Pressure cooker, heat oil, add all the wholes spices. Saute for some time.
about-thillai's Calcutta Chicken Biryani

  • Wash and cut Chicken. In a pressure cooker, take the chicken along with salt,2 tspn  of THILLAI’S CHILLI POWDER, 2tspn of THILLAI’S TURMERIC POWDER, 2 tspn of GARAM MASALA and yogurt. Pressure cook for 2-3 whistles. Once done, allow the pressure to fall down. Cook the excess water if any.
  • Wash and soak the rice for 15 minutes. When ready to use, drain the rice over a sieve.
  • Grind the shallots along with fresh mint leaves, fresh coriander leaves and green chilies to a smooth paste. Keep it aside.
  • Then add the onion sliced, green chilies, followed by the ginger garlic paste, saute well. Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.
about-thillai'sMalabar Chicken Biryani

  • Heat oil in a pan and add chopped onions and saute till it changes its color. Add ginger garlic paste, chopped green chillies and saute well.
  • Add 50g of THILLAI’S EASY BIRYANI MIX and once smell comes, add chicken pieces to it and stir well. Add yogurt, salt , water and allow it to cook on medium flame.
  • Once chicken is half cooked, add lemon juice, fresh mint leaves, fresh coriander leaves. Once gravy becomes dry, remove from heat.
  • Heat ghee in a pan. Cashew nuts and raisins in the same ghee and keep aside.
about-thillai's Tehari Chicken Biryani

  • Heat oil in a pan and add chopped onions and saute till it changes its color. Add ginger garlic paste, chopped green chillies and saute well. Add 1 tspn of THILLAI’S TURMERIC POWDER, 2 tspn of THILLAI’S CHILLI POWDER and once smell comes, add chicken pieces to it and stir well.
  • Add yogurt, salt , water and allow it to cook on medium flame.
  • Heat ghee in a pan. In the same pan, add rice to it and fry for 5 – 10 mins . Add required amount of water, salt .cover and cook till done.Then add chicken pieces first then sprinkle 2 tspn of THILLAI’S GARAM MASALA over it.
  • Leave on low heat to keep it warm.
about-thillai'sLucknowi Chicken Biryani

  • Heat oil in a pressure cooker.
  • Wash and cut the chicken pieces nicely and then marinate them with yogurt , 2 tsp lemon juice, 2 tspn of THILLAI’S TURMERIC POWDER, 2 tspn of THILLAI’S CHILLI POWDER, and some salt.
  • Add 50g of THILLAI’S EASY BIRYANI MIX. Heat oil in a pan. Then add all the whole spices mentioned above and allow them to crackle. Now add chopped onions and fry them till soft.
  • Now add the ginger garlic paste and fry the mix till it becomes golden in color. Add the green chilies ,fresh mint leaves, and fresh coriander leaves in it and fry well.
about-thillai's Punjabi Mutton Curry

  • Clean and wash mutton pieces. Drain water and keep it aside.
  • Heat oil and ghee in a fry pan. Add finely chopped onion and salt.
  • Saute till the onion turns light brown. Add ginger garlic paste and cook till the raw smell disappears.
  • Now add 2 tspn of THILLAI’S CURRY POWDER, 2 tspn of THILLAI’S CHILLI POWDER.
  • Combine well and add chopped tomatoes.Cook until the tomatoes turn pulpy and oil separates out from the masala.
  • Add the mutton pieces and mix well.Cook in medium flame for 4 to 5 mins, stirring once in a while. Add yogurt and mix well.