In a small bowl, mix 1 teaspoon of saffron and 1 teaspoon of ground nutmeg into 1 tablespoon of milk.
Brush the skin of 1 whole chicken with the saffron-nutmeg mixture, and pour the remaining milk into the body cavity.
Melt 50 grams of butter in a large pan over medium heat.
Brown the chicken all over in the melted butter, then remove the chicken and set aside for stuffing.
In the same pan with the remaining butter, fry 1 large chopped onion, 2 chopped green chilies, and 1/3 cup of sultanas for 3 minutes. Remove from heat.
Add 1/2 cup of ground almonds, 1/4 cup of ground white poppy seeds, 1/3 cup of soaked chopped apricots, and 2 chopped boiled hard eggs to the pan.
Stuff the chicken with the mixture from the pan.
In the same pan, fry 4 chopped spring onions, 3 crushed chopped garlic cloves, 1 teaspoon of five-spice powder, 6 green cardamoms, 1/2 teaspoon of turmeric, and 1 teaspoon of ground black pepper over low heat for 4 minutes.
Add 150 ml of water to the pan and stir well.
Place the stuffed chicken on the bed of masala in the pan, cover, and cook over medium heat until the chicken is tender, about 1 1/4 hours.
Serve the chicken with the masala gravy poured over and garnished with 1/2 cup of desiccated coconut.