In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cayenne pepper, black pepper, ginger, cinnamon, and salt. Add chicken. Cover and refrigerate for 1 hour.

Melt butter in large saucepan over medium heat. Stir in garlic until fragrant. Add the other 2 tsp of cumin, paprika, and salt. Then add tomato sauce and cream. Summer until sauce thickens, approx. 20 minutes.

Turn grill to high heat. Skewer chicken chunks and discard marinade. Grill chicken until juices run clear, approx. 5 minutes on each side.

If not using grill, discard marinade and pan-fry chicken until cooked.

Add chicken to sauce mixture and simmer another 10 minutes. Garnish with cilantro.