Add the yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger, salt and cut up chicken breasts to a large ziploc bag. Place in fridge for a minimum of 1 hour to marinade. You can also marinade overnight if you prepare it the night before.

Once you have zipped the bag closed, work the mixture into the chicken, until all incorporated.  Refrigerate marinading chicken overnight.

When you're ready to cook the chicken, scrape most of the marinade off the chicken and cut into 2 inch pieces. Add the butter, garlic and jalapeno into the bottom of your slow cooker.

Place the chicken pieces on top of the butter, garlic and jalapeño.

In a small bowl add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt, tomato sauce and heavy cream.  Stir ingredients to combine.

Pour the sauce over the chicken, cover your slow cooker, and cook on low for 4-5 hours.

Stir the cornstarch into the one tablespoon of water and add to the slow cooker and stir.  You will want to add the cornstarch mixture pretty quickly - the mixture turns to paste pretty quickly.

Turn your slow cooker up to high and cook an additional 20 minutes. Top butter chicken and rice with cilantro before serving.  So good.