Mix marinade in a small bowl.
Place chicken in a large zip top bag, add marinade, and seal the bag. Work the chicken into the marinade until everything is well coated, the set aside in the fridge for 6 hours or overnight.
Heat the grill to medium.
Start cooking Basmati rice, following package directions.
In a large saucepan, heat oil then add onion, garlic and ginger and cook until onion starts to soften, 3-4 minutes.
Add diced jalapeño pepper, remaining spices, and tomato sauce, and cook until bubbly.
Meanwhile, grill chicken until cooked through, then cut into large bite sized prices.
Add evaporated milk to the sauce, and cook until heated through.
Stir in cilantro and cooked chicken.
Serve with basmati rice on the side, and Naan bread if desired. We serve this meal with cooked peas, because they just seem so British.
