Prepare the marinade by combining yogurt, lemon juice, cinnamon, salt, cayenne pepper, black pepper, ginger, and garlic (optional) in a large bowl.

Add chicken pieces to the marinade and mix well to coat.

Cover and refrigerate for at least 4 hours, mixing occasionally.

Soak wooden skewers in cold water for 30 minutes.

Thread marinated chicken onto the soaked skewers.

Preheat grill to medium heat and grease the grates.

Grill the chicken skewers for 5-6 minutes on each side, or until cooked through. Alternatively, broil in the oven.

Melt butter in a large skillet over medium heat.

Add minced garlic and finely chopped jalapeno pepper to the skillet and sauté for 1 minute.

Stir in tomato paste, cumin, paprika, and salt; cook for 1 minute.

Pour in tomato sauce and whipping cream; simmer uncovered on low heat for 20-25 minutes, stirring occasionally, until the sauce thickens.

Add the grilled chicken cubes to the sauce and simmer for another 15 minutes over low heat.

Season with additional salt and black pepper to taste.

Transfer to a serving platter and garnish with fresh cilantro before serving.