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140 min
15 min
155 min
4
Place cloves, chilies, cardamom, coriander and fennel in a small pan and toast over moderate heat until fragrant and lightly browned. Remove from heat and grind in a food processor. Add to yogurt and stir in oil, lime juice, salt, cinnamon, paprika, turmeric, cayenne, garlic, ginger and vinegar. Reserve half of the marinade and spread the other half over the chicken and marinate for 2 hours.
Broil chicken until almost charred and bake until an internal temperature of 165 degrees is achieved. Place the rest of the marinade into a small pot and add the honey and water and bring to simmer. Serve the chicken with a brush of the sauce and some lime wedges.
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