Comments on: Recipe | Tandoori chicken with cucumber panch phoron salad https://www.jamesramsden.com/2012/01/05/recipe-tandoori-chicken-with-cucumber-panch-phoron-salad/ Small Adventures In Cooking Thu, 12 Jan 2012 23:03:52 +0000 hourly 1 https://wordpress.org/?v=5.6.13 By: William Dobson https://www.jamesramsden.com/2012/01/05/recipe-tandoori-chicken-with-cucumber-panch-phoron-salad/#comment-8699 Thu, 12 Jan 2012 23:03:52 +0000 http://www.jamesramsden.com/?p=2959#comment-8699 Hi James, this looks absolutely delicious. Coincidentally, I just posted a recipe (http://sugarstreetreview.com/food/recipes/very-buttery-butter-chicken/) which discussed the etymology of the word ‘panj’ – never seen it spelt as you did but actually seems to be the standard. Think it is a Persian word originally but I might be wrong. Would love to come to one of your supper clubs at some point!

]]> By: Sheena https://www.jamesramsden.com/2012/01/05/recipe-tandoori-chicken-with-cucumber-panch-phoron-salad/#comment-8569 Sun, 08 Jan 2012 21:52:11 +0000 http://www.jamesramsden.com/?p=2959#comment-8569 Looks incredible! I’ve been meaning to try a homemade tandoori mix, I usually rely on the ready-bought powder mix you find in Asian grocery stores (does this make me a terrible Indian? It’s just so easy and delicious!). How spicy was it?

I’ve found it so hard to convince people not to be overwhelmed by ingredients lists for curries. One things that makes life a LOT easier is a traditional spice tin to store your most frequently used spices – it means you can quickly and easily chuck these into your curry without faffing around with packets and jars and bottles… You can pick them up for under a fiver from Indian shops, and sometimes they come with a teeny tiny spoon which is just too cute.

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