1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin & cayenne pepper, cinnamon, black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate for at least 1 hour.
2. After the chicken has had time to marinate, broil it in the oven until fully cooked through.
3. Melt butter in a large sauce pan over medium heat. Saute garlic for 1 minute. Season with cumin, cayenne pepper, paprika, and salt. Stir in half and half and tomato sauce. Simmer on low heat until sauce thickens, about 20 minutes. Add broiled chicken, and simmer for 10 minutes.
Serve over jasmine rice and garnish with cilantro.
Can serve up to 10.