Heat ghee in a wok or large pan.

Add julienned ginger, cumin seeds, fennel seeds, and chili powder.

Fry until fragrant, stirring constantly to prevent burning.

Add minced chicken and stir until cooked through.

Add cashew nuts, glace cherries, raisins, and chopped coriander leaves.

Stir-fry for a few minutes, then remove from heat and let cool.

Stuff the hard-boiled egg into the cavity of the whole chicken.

Fill the remaining cavity with the cooled minced chicken stuffing.

Place the stuffed chicken in a claypot.

Prepare the gravy by heating ghee in a saucepan over low heat.

Add ginger-garlic paste, ground onion paste, star anise, cloves, cardamom, cinnamon, fennel powder, cumin powder, chili powder, and bay leaves.

Mix well and stir-fry until fragrant.

Add cashew nut paste, almond paste, and pistachio paste.

Continue stirring for a few minutes before adding water.

Bring the gravy to a boil, then turn off the heat.

Pour the prepared gravy over the chicken in the claypot.

Allow the chicken to marinate in the gravy for 30 minutes.

Seal the claypot with a layer of foil and then the claypot lid, ensuring no steam can escape.

Place the sealed claypot in a preheated oven at 120°C (250°F) and slow cook for 2 hours.

Once cooked, remove the chicken from the claypot.

Serve the whole chicken with the gravy poured over it, or carve it and serve with the gravy and stuffing on the side.