PREPARE THE STUFFING
In a bowl, combine the diced apricots, chopped pistachios, mint, parsley, lemon zest, and diced chilli. Season with salt and pepper and toss to combine. The stuffing should be chunky and vibrant — Jay Rayner specifically praised the 'sweet nuttiness' of the apricot and pistachio combination.

PREPARE AND STUFF THE CHICKEN THIGHS
Lay each boneless chicken thigh skin-side down on a board. If the meat is uneven in thickness, place between cling film and gently pound to about ¾ inch (2 cm) even thickness. Season the flesh side with salt and pepper. Divide the stuffing equally among the four thighs, spreading it across the centre. Roll each thigh tightly into a cylinder, tucking the filling in as you go. Secure with kitchen twine at 1-inch intervals.

WRAP WITH CHIVES (OPTIONAL)
If wrapping with chives: blanch the whole chive stems in boiling water for 10 seconds, then plunge into ice water and pat dry. Remove the twine and wrap 4–5 chive stems around each ballotine in parallel ribbons. However, if time is tight, skip the chive wrapping entirely and prioritise the sear — the chives are decorative but the sear is essential.

SEAR THE BALLOTINES
Preheat the oven to 375°F (190°C). Heat the vegetable oil in a heavy oven-safe skillet over medium-high heat until shimmering. Place the ballotines seam-side down and sear for 3–4 minutes until the skin is deeply golden and crisp. Turn and sear all sides, spending a total of 8–10 minutes to achieve an even, deeply bronzed exterior. Do not rush this step — Marcus said the skin was 'chewy and fatty' and Jay found it 'pale and unattractive' when the sear was insufficient. The skin must be golden-brown and audibly crackling before moving to the oven.

ROAST TO TEMPERATURE
Transfer the skillet to the oven. Roast for 15–18 minutes until a meat thermometer inserted into the centre of the stuffing reads 165°F (74°C). Remove and rest for 5 minutes, loosely tented with foil.

MAKE THE MAKHANI GRAVY
While the chicken roasts, heat the oil or ghee and butter in a saucepan over medium heat. Add the cardamom pods and cinnamon stick and let them sizzle for 30 seconds until fragrant. Add the onion and cook for 8–10 minutes until soft and lightly golden. Add the garlic and ginger and cook for 2 minutes. Add the Kashmiri chilli powder, garam masala, turmeric, and cumin, stirring for 1 minute to toast the spices. Add the tomato paste and cook for another minute. Add the crushed tinned tomatoes and a splash of water. Simmer for 15–20 minutes until thickened and the oil begins to separate at the edges. Remove the cardamom pods and cinnamon stick. Blend until smooth, then pass through a fine sieve. Return to the pan, stir in the cream and honey, and season with salt. The sauce should be rich, creamy, and powerful with genuine heat.

MAKE THE OLIVE AND CAPER TAPENADE
Pulse the olives, capers, garlic (if using), olive oil, and lemon juice in a food processor until you have a rough paste — not a smooth purée. Season assertively and keep the texture chunky for contrast.

DEEP-FRY THE CAPERS
Heat the vegetable oil in a small saucepan to 350°F (180°C). Ensure the capers are thoroughly patted dry. Fry for 30–45 seconds until they bloom open like tiny flowers and turn crispy. Remove with a slotted spoon to paper towels.

PLATE THE DISH
Slice each ballotine on a slight angle to reveal the stuffing within. Spoon a generous pool of makhani gravy onto each plate. Place 2–3 slices of ballotine on the sauce, showing the cut face. Add a quenelle or small mound of tapenade to one side. Scatter deep-fried capers over and around the chicken. Finish with fresh mint leaves and micro herbs.