In a large bowl, combine youghurt, lemon juice, 2 teaspoons cumin cinnamon, black pepper, ginger and salt, stir in chicken, cover and refrigirate to 1 hour

Preheat a grill for high heat

Melt butter in a large heavy skillet over medium heat,. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons, cumin, paprika and 2 teaspoon salt. Stir in tomato sauce and cream simmer on low heat untill sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to serving dish and garnish with fresh cilantro.