1 teaspoon salt, or to taste
3 boneless skinless chicken
breasts, cut into bite-size
pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely
chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons
cumin, cinnamon, cayenne, black pepper, ginger, and 1
teaspoon salt. 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.
Saute garlic and jalapeno for 1 minute. Season with 2
teaspoons cumin, paprika, and 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.