Arun Tilak’s murgh musallam (whole stuffed chicken)

Method

1. For the chicken, put the ginger-garlic paste, crispy onions and cashews in a food processor and whizz with a little cold water to a paste. Transfer to a bowl, then mix with the remaining ingredients (except the chicken and eggs) and a pinch of salt.
2. Using a sharp knife, cut slits across the top of both chicken breasts, then cut a few incisions in the legs too. Rub the marinade all over the chicken, using your hands to work it into every crevice. Put the chicken in the fridge to marinate for at least 2 hours (but ideally overnight).
3. The next day, wash the rice well, then cover with cold water and set aside to soak for 1 hour. For the chicken mince stuffing, melt the ghee in a wide frying pan over a medium heat, then add the raisins and cashews and fry, stirring regularly, until the cashews are golden. Put half the raisins and half the cashews to one side for later, then put the other halves in a bowl with the rest of the ingredients for the chicken stuffing. Season with salt and mix well. Keep in the fridge until needed.
4. Drain the rice. Put the remaining ingredients for the rice stuffing in a pan, then pour in 500ml water. Bring to the boil, then add the rice and cook for 7 minutes – it should be around three quarters cooked. Drain and set aside, discarding the whole spices.
5. Put the eggs in a pan, cover with cold water and bring to the boil. Boil for 7 minutes, then drain and rinse under cool water.
6. Heat the oven to 200°C/ 180°C fan/gas 6. Line a baking tray with baking paper and put the chicken on it. Start stuffing the chicken. Begin by packing the chicken mince stuffing into the bottom of the cavity, followed by the rice. Finally, peel and slice 1-2 of the eggs and slide them in at the top – how many slices you fit in will depend on the size of your bird (reserve any leftovers to serve).
7. Tie the chicken legs tightly with butcher’s string to hold the stuffing in place. Roast the chicken for 1 hour 30 minutes or until the juices run clear when you push a skewer into the thickest part of the thigh.
8. While the chicken roasts, cook your rice to serve, then toss with the reserved cashews and raisins, plus the chopped coriander and mint. Peel and slice the remaining eggs.
9. To serve, arrange the rice on a platter, sit the chicken on top and untie the legs. Put the slices of egg around the chicken, then serve with plenty of yogurt and, if you like, salads on the side.