In a large bowl, whisk together yogurt, lemon, turmeric, 1 teaspoon garam masala, and cumin. Toss chicken in mixture and let marinate for 15 minutes.
In a large Dutch oven (or wide pot) over medium high heat, melt 2 tablespoons butter. Working in batches, add the chicken and cook until golden all over, about 2 minutes per side. Remove and set aside chicken.
Reduce heat to medium and melt another 2 tablespoons butter. Add the onions, jalapeños, and cinnamon stick. Cook until the onion and the jalapeños are tender, about 8 minutes. Stir in the garlic, ginger, remaining teaspoon garam masala, and paprika and cook until fragrant, about 1 minute.
Add the tomatoes and bring mixture to a simmer. Add the chicken and toss to coat in the sauce. Let simmer until the chicken is cooked through, about 8 minutes.
Add the cream and the remaining 2 tablespoons butter and stir until the butter has melted.
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