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 thighs 2 minutes on each side, then again 2 minutes on each side.
Check or the thighs are done, if still pink continue grilling.
Serve with the lemon wedges.
Note: Tamarind paste should be as thick as jam, if thinner use up to 1 tablespoon more.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	864.48 Kcal (3619 kJ)
Calories from fat	764.34 Kcal
		% Daily Value*
Total Fat	84.93g	131%
Cholesterol	182.35mg	61%
Sodium	683.71mg	28%
Potassium	287.49mg	6%
Total Carbs	6.91g	2%
Sugars	2.37g	9%
Dietary Fiber	0.6g	2%
Protein	18.32g	37%
Vitamin C	7mg	12%
Iron	0.3mg	1%
Calcium	58.3mg	6%

Amount Per 100 g
Calories	182.2 Kcal (763 kJ)
Calories from fat	161.1 Kcal
		% Daily Value*
Total Fat	17.9g	131%
Cholesterol	38.43mg	61%
Sodium	144.1mg	28%
Potassium	60.59mg	6%
Total Carbs	1.46g	2%
Sugars	0.5g	9%
Dietary Fiber	0.13g	2%
Protein	3.86g	37%
Vitamin C	1.5mg	12%
Iron	0.1mg	1%
Calcium	12.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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