Murgh musallam (stuffed)

Ingredients	For 6 to 8
Chicken (large)	1
Eggs	4
Almonds	30gms
Raisins	30gms
Garlic	5gms
Poppy seeds	5gms
Pepper	5gms
Cardamoms	2
Cloves	4
Onions	115gms
Dry coconut	55gms
Coriander	20gms
Fat	225gms
Curds	225gms
Cumin	10gms
Turmeric	½ tsp
Chilli powder	5gms
Salt	to  taste

Clean and wash the chicken. Wash insides with tepid water. Mix together two raw eggs, two chopped hard boiled eggs, half the onions sliced, raisins, sliced almonds, a pinch of the pepper and a little salt. Stuff the chicken with the mixture and stitch up. Grind together remaining spices and dry coconut. Mix with 30gms of curds. Heat the fat in a large pan. Fry spices. Add remaining curds. Cook for 5 minutes longer. Place stuffed chicken in the pan, cover tightly and cook on a gentle heat till done. Turn the bird occasionally. Remove when done. Take off the stitches. Pour gravy over and serve hot.