In a large mixing bowl combine the yogurt, tamarind, garlic, canola, salt, cayenne and garam massala.
Add the chicken, mix and make sure the chicken is covered with the marinade.
Cover and marinate for a minimum of 4 hours but 8 is prefered.
Preheat a grill, barbeque or stovetop cast-iron grill to high heat(if doing this indoors make sure you switch on your exhaust fan,there will be smoke whilst grilling on the high heat. (doing this in a pan does not work for me, it makes a mess and does not brown so well, grill or barbeque gave me a better result).
Grill the breasts 4 minutes on each side, then again 4 minutes on each side.
Check or the thighs are done, if still pink continue grilling.