Topic: Takeaway demonstration - Bengali Chicken Tikka Jalfrezi

[Curry King]

I agree on the high heat and lots of oil, the spices should be able to swim around bubbling.? Time it just right so that when the warm gravy hits the pan it almost flames up(has on me a few times? ;D)

I have been told by a chef to keep the heat on low while frying the spice but I think this was due to the fact that he either didn't think I could do it or he wasn't a very good chef? ?

All it takes is practice, u might find it easier creating a paste with the powder, some tom puree and oil first but you don't really need to.? ?If it burns and goes black its bin fodder Ive done it enough times and just start again.? The spices and oil cost pence so it doesn't cost a lot to scrap and start again.