1. Mix together the saffron and nutmeg into the milk. Brush the chicken skin with the mixture and then pour the remaining milk into the body cavity. 2. Melt the butter in a large pan and when hot brown the chicken all over, remove the chicken and set aside for stuffing. 3. Using the same pan, in the remaining butter fry the chopped onions chillies, and sultanas, for 3 minutes Remove from the heat. 4. Add the ground almonds, poppy seeds, apricots and eggs. 5. Stuff the chicken with the mixture. 6. In the same pan fry all off the masala ingredients over low heat for 4 mins, add the water and stir well. 7. Place the chicken on the bed of masala, cover the pan and cook over medium heat till chicken is tender, about 1 1/4 hours. 8. Serve the chicken with the masala gravy poured over and garnished with the coconut. ---------------------------------------------------------------------------
Nutrition
Ingredients
