Preheat oven to 375 F before cooking the chicken and place the oven rack in the middle position.

In a resealable bag, put the Greek yogurt, salt, and chicken and squish around to coat evenly. Put in fridge for a few hours up to 24 hours. (you can do this in a bowl and immediately cook the chicken but I like how tender the chicken becomes when marinating in the yogurt) To cook the chicken line a rimmed baking sheet with foil and put a metal rack on top of it. Lay the chicken on top of the metal rack cook for about 15-20 minutes, turning halfway through cooking. If you don’t have a metal rack you can cook it just on the foil. Remove from oven and let rest for 10 minutes before chopping.

In a large saucepan or a small pot, melt the butter over medium heat and add the onion, garlic, ginger, and jalapeño. Sauté till the onions are starting to brown.

Add in the garam masala, cumin, and pepper and stir frequently for a few minutes. This helps the seasonings release a lot of flavor.

Add the water, tomato paste and salt and stir till no lumps are left from the tomato paste. Slowly bring to a boil.

At this point you can reduce heat to low and simmer with a lid for several hours to get maximum flavor or continue on with the recipe immediately if you want a quick meal.

Add the cream, stir to combine and then pour all of the sauce into a blender and blend for 20 seconds till creamy.

Return to pot, add 3 tablespoons of chopped cilantro and 2 more tablespoons of butter and stir. Add in the chopped chicken and serve over steamed rice and with naan if desired.