Chop the chicken into bite size chunks. Add the chicken to the slow cooker.

In a small bowl combine 2 teaspoons cumin, 1 teaspoon cinnamon, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon kosher salt.

Sprinkle the spices over the chicken and use your hands to coat the chicken well. Sprinkle 1 and 1/2 tablespoons butter chunks over the chicken.

Put the lid on and cook on high for 2-3 hours, or on low for about 5 hours.

When the chicken is cooked, remove the lid and add the tomato sauce and cream (turn the crock pot up to high at this point if it's not already.)

Add 1/2 tablespoon butter to a small frying pan. Add the garlic and jalapeno and sauté for 1 minute, or until fragrant.

In a small bowl combine 2 teaspoons ground cumin, 2 teaspoons paprika, and 1 teaspoon kosher salt.

Add the spices to the frying pan and continue sautéing for one minute.

Add 1 tablespoon lemon juice to the pan, stir it in and then remove from heat. Add this mixture to the crock pot. Add the minced ginger as well.

Replace the lid and let cook on high for another 20-30 minutes or until thickened and bubbly on the edges.

Taste it and stir in some plain yogurt. The amount is up to you. This makes it a little more creamy and also tempers the heat. Sometimes I don't add any, if I'm feeding kids I add more.

Stir in the fresh cilantro.

Serve with hot rice and naan.