Temia

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