In a mixing bowl, add all the marinade ingredients. Plain Yogurt (1/2 cup), Lemon Juice (1 tablespoon), Fresh Ginger (1/2 tablespoon), Garlic (1 tablespoon), Cayenne Pepper (1/2 tablespoon), Ground Cumin (1 teaspoon), Ground Black Pepper (1 teaspoon), and Salt (1 teaspoon). Stir well.
Then add the Boneless, Skinless Chicken Breast (2), and mix well so that all the pieces are well coated with the marinade and let it sit for a couple of hours (or overnight).
After the chicken has marinated, preheat the oven to 400 degrees F (200 degrees C), then spread the pieces out one at a time on a well greased baking sheet.
Pop them in the oven for 15 to 20 minutes.
Then switch the oven to broiler and let the chicken brown or even develop a few burned spots for another 5-6 minutes.
While the chicken is cooking, you can prepare the sauce. Start by melting Butter (2 tablespoon) a skillet or a deep fry pan.
Add to it the Garlic (1 tablespoon) and Jalapeño Pepper (1).
Add Garam Masala (1/2 teaspoon), Cayenne Pepper (1 teaspoon) and Ground Cumin (1 teaspoon). Stir and fry the spices for a few seconds.
Pour in Tomato Sauce (8 ounce) and season with salt and let it bubble for a few minutes.
Then turn the heat to low and pour in Heavy Cream (1/3 cup).
Add Granulated Sugar (1 teaspoon) for sweetness, stir well, cover and let the sauce simmer for 5-10 minutes.
Now, simply add the chicken to the sauce with Fresh Cilantro (1 handful) and mix well.
Garnish with some more fresh cilantro and serve hot with Indian flat bread (naan) or steamed rice.