Mix the saffron, nutmeg and cardamom with the milk and spread inside the chicken. To prepare the stuffing,peel and chop the onions, blanch and skin the almonds, mince the chillis and the fresh root ginger, then shell and chop the hard-boiled eggs. Wash, stone and chop the raisins. Heat a little oil and fry the onions until slightly brown, add the almonds, chill is, ginger, raisins, peas and salt. Mix well and add the eggs, then stuff the chicken with this mixture. Sew up the open ends with clean white cotton. Heat oil in a large heavy sauce¬pan and fry the chicken on all sides until brown; remove it on to a plate, and cook the masala in the same pan. To prepare the masala mince or very finely chop the onions with the garlic and fry in a very little oil for a few minutes. Stir in all the dry ingredients and continue cooking for 5 minutes. Add the yoghurt, keep stirring and cook for a further 10 minutes. Place the chicken on top of the masala in the pan; add the water, cover with a lid and simmer until the chicken is tender. Garnish with chopped coriander leaves and desiccated coconut.