Cut the chicken into 1 inch cubes

Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients: yoghurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, & ground ginger. Stir.

Put in the fridge for 1-2 hours then discard the marinade.

Grill or cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside.

For the sauce: Melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute.

Add coriander, cumin, paprika, garam masala and salt. Stir to combine.

Stir in tomato sauce and simmer for 15 minutes until thickened.

Add the cooked chicken to the sauce and stir in the cream according to desired heat: 1 cup for hot-medium, 2 cups for medium-mild.

Serve with basmati rice and naan. Garnish with fresh cilantro.