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1
To make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan.
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2
Then, pour the spices into a spice grinder and grind them until you get a fine powder.
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3
In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined.
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4
It should smell amazing!
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5
Taste and adjust with more salt if it needs it.
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6
Reserve 1/3 cup of the marinade and set aside; you're going to make a sauce out of this reserved marinade.
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7
Prick the chicken thighs with a fork.
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8
Add the thighs to the rest of the marinade, and toss to coat.
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9
Marinate at least 1 hour in the fridge, and at most overnight.
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10
When you're ready to cook, line a baking sheet with foil, and turn your broiler on.
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11
Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it.
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12
Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes.
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13
Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees F, another 10 minutes.
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14
Remove from the oven.
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15
While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the honey.
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16
Bring to a gentle boil over medium-low heat, whisking all the time.
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17
Taste and season with salt and pepper.
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18
Remove from the heat and pour into a small bowl or gravy boat for serving.
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19
Serve the chicken thighs on a platter with a fresh squeeze of lime and a drizzle of the sauce.
