Cut chicken into 2 inch chunks.

Mix spices (except salt) in a small bowl.

Whisk salt with yogurt and then half of the spice mixture. Add chicken and coat. Cover and let marinate for at least 20 minutes in fridge.

Open crushed tomatoes and set aside.

In a large sauce pan over medium heat, melt butter. Add the rest of the spice mix stirring constantly for 30 seconds. Add ginger, and garlic and stir constantly for another 30 seconds and then immediately add tomatoes so nothing burns.

Bring to a boil and then reduce heat to simmer, stirring often until it begins to thicken, about 8-10 minutes.

Add cream and chopped cilantro and let simmer until thickened. About another 8 minutes.

Meanwhile, in a large saute pan, heat olive oil and using tongs or a fork, add chicken, shaking off some of the marinade before it enters the pan. Cook chicken until cooked through, 7- 10 minutes.

Add chicken to saucepan and stir to coat and mix well.