In a large bowl, combine yogurt, lemon juice, cumin, cayenne, black pepper, garam masala, ginger, and salt. Add chicken and coat well. Marinate at least 1 hour or overnight.
In a large skillet over medium heat, melt butter. Add garlic and jalapeño and cook for 1 minute.
Add coriander and stir, then add marinated chicken. Cook until chicken is no longer pink, about 8-10 minutes.
Pour in tomato sauce and simmer for 15 minutes. Stir in cream and simmer for another 5-10 minutes until thickened.
Garnish with chopped cilantro if you like and serve with rice or naan.