Grate the ginger and garlic with a micro plane to a fine paste, now In a bowl mix all of the marinade ingredients together and marinade for a least an hour.
In a blender blitz the tinned and fresh tomatoes to a fine consistency and set aside.
In a saucepan on a medium heat add the oil, now add the green cardamom, cinnamon sticks and salt until it starts to crackle a little now add the tomatoes, ginger and garlic paste, chilli powder, ground cumin and garam masala, cook out on a medium heat to reduce by half, stirring occasionally. This should take 30mins or so.
If using meat: once the sauce is reduced place the marinaded chicken on a baking tray and place under the hot grill. If using vegan chicken fry in a separate pan the marinated pieces
Bring a pan of salted water to the boil and add the rice and turmeric stir once and simmer for 15mins.
Take the makhani sauce and add the sugar, unsweetened mighty pea and dill and stir, once the chicken is cooked add it to the sauce.
Serve with the basmati rice and a little of the coriander, onion and tomato salad.
