FOWL ROAST

Ingredients

• 1 whole whole fowl (domestic or wild) (A whole chicken or similar bird works well; ask your butcher to clean and prepare it if needed.)
• 4 tablespoons curd (plain yoghurt) (Use full-fat plain yoghurt as a modern substitute for traditional curd.)
• 1 teaspoon salt (Adjust to taste.)
• 2 medium onions (for paste) (Blend or finely grate to form a smooth paste.)
• 1 inch piece ginger (Peel and grate or blend into the paste.)
• 2 whole chillies (Adjust the quantity to your preferred heat level; blend into the paste.)
• 1 teaspoon ground coriander (Use ground coriander seed for the marinade paste.)
• 1 teaspoon ground cumin (Use ground cumin for the marinade paste.)
• 1 teaspoon garam masala (Use a ready-made garam masala blend.)
• 200 grams minced meat (for stuffing, optional) (Optional stuffing ingredient. Use lamb or chicken mince.)
• 0.5 teaspoon powdered pepper (for stuffing, optional) (Optional stuffing ingredient.)
• 10 whole almonds, cut into pieces (for stuffing, optional) (Optional stuffing ingredient. Roughly chop before use.)
• 2 medium boiled potatoes (for stuffing, optional) (Optional stuffing ingredient. Boil, cool, and roughly chop or break into pieces.)
• 2 egg whites whites of boiled eggs (for stuffing, optional) (Optional stuffing ingredient. Hard-boil eggs, then separate and chop the whites.)
• 3 tablespoons ghee (Clarified butter used for frying. Available at most supermarkets or Indian grocery stores.)
• 1 medium onions, cut into pieces (for frying) (Slice or quarter into rough pieces for frying in ghee.)
• 3 leaves cassia leaves (Also known as Indian bay leaves (tej patta). Available at Indian grocery stores. Do not substitute with European bay leaves as the flavour differs.)
• 0.5 cup hot water (Add just enough to create a little steam and prevent burning; the final sauce should be very thick.)

Instructions

1. 1Take your whole fowl and ensure it is clean and dry (pat it dry with kitchen paper if needed). Tuck the neck flap under the body, and bend the legs and wings inward, pressing them snugly against the body cavity. This helps the bird hold its shape during cooking and allows it to brown evenly. Tie the legs together with kitchen twine if you have it.
2. 2In a blender or using a pestle and mortar, blend 2 medium onions, the peeled ginger, and the chillies into a smooth paste. Transfer the paste to a bowl and mix in the ground coriander, ground cumin, garam masala, salt, and curd. Stir everything together until you have a uniform, thick marinade.
3. 3Smear the spiced curd marinade generously all over the prepared fowl, including inside any cavities. Use your hands to rub it in well so that every part of the bird is coated. If you have time, allow the bird to sit with the marinade on it for at least 15 minutes (or up to a few hours in the refrigerator) so the flavours can penetrate the meat.
4. 4(This step is optional. Skip to Step 5 if you prefer to roast the bird without stuffing.) Place a small frying pan over medium heat and add a small piece of ghee. Add the minced meat and fry, breaking it up with a spoon, until it is browned and cooked through — about 8 to 10 minutes. Season with salt and powdered pepper. Stir in the chopped almonds, the roughly broken boiled potatoes, and the chopped whites of the boiled eggs. Mix well and remove from the heat. Allow the stuffing to cool for a few minutes before spooning it into the cavity of the marinated fowl. Do not pack it too tightly, as the stuffing will expand slightly during cooking.
5. 5Choose a large, heavy-bottomed pot or deep pan with a lid — big enough to fit the whole bird. Place it over medium-high heat and add the ghee. Allow the ghee to heat up until it shimmers and is fully melted and hot. Add the roughly cut onion pieces and the cassia leaves. Fry, stirring occasionally, until the onions turn golden brown — about 5 to 7 minutes. The cassia leaves will become fragrant quickly; this is normal.
6. 6Carefully lower the marinated (and optionally stuffed) fowl into the pot with the fried onions and cassia leaves. Turn the heat to medium-high. Fry the fowl, turning it gently every few minutes using tongs or two large spoons, until it is deep golden-brown all over — this may take 15 to 20 minutes. Take care when turning the bird as it will be hot. The marinade will begin to caramelise onto the skin, creating a rich, dark crust.
7. 7Once the fowl is deep brown all over, pour in the hot water (have it ready from a kettle). The water will sizzle when it hits the hot pot — this is normal. Stir it gently around the base of the pot to loosen any caramelised bits. Place the lid firmly on the pot and reduce the heat to low. Allow the bird to cook gently in the steam and juices, checking every 15 minutes to ensure it is not burning. If it looks too dry, add a very small splash more hot water.
8. 8Continue to cook on low heat, covered, until the meat is completely soft and tender — approximately 40 to 60 minutes depending on the size of your bird. To check if the meat is done, insert a skewer or knife into the thickest part of the thigh; the juices should run clear, not pink. By this stage, almost all the water should have evaporated and the remaining sauce in the pot should be very thick and clinging to the bird. If the sauce is still thin, remove the lid and raise the heat to medium for a few minutes to reduce it. Serve the fowl whole or carved into pieces, spooning the thick sauce and fried onions over the top.