Gather all ingredients.

Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt in a large bowl.

Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.

Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Season with remaining 2 teaspoons cumin, paprika, and remaining 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.

Add grilled chicken, and simmer for 10 minutes.

Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice.