Preheat oven to 350 degrees F.

Place chicken on a rimmed baking sheet lined with foil and rub cumin, coriander, and cayenne pepper on both sides. In a separate book, mix together yogurt, ginger, and garlic and then cover the chicken breasts on both sides with yogurt mixture.

Let chicken bake for 30 minutes, or until an instant read thermometer shows an internal temperature of 165 degrees F.

While the chicken is baking, melt butter in a dutch oven or heavy bottomed pot over medium heat. Once butter is melted and bubbling, add onions and sauté until just barely starting to brown. Then add jalapeños, garlic, and ginger and sauté for about a minute, or until fragrant. Next add the cumin, coriander, and garam masala to the aromatics and allow to cook for several minutes, stirring constantly to open up the flavors of the spices, until very fragrant, but not burning/browning at all.

Add crushed tomatoes and sugar, and turn heat to medium-low. Let simmer for about 20 minutes, stirring occasionally.

Once chicken is done, turn the broiler on high and broil the chicken for about 10 minutes, or until the chicken/yogurt is light brown and charred in places. Then, remove chicken from oven and let rest for 5 minutes. After resting, chop chicken into bite-sized cubes and add to the masala sauce, along with any juices and yogurt left on the baking sheet. (This is important! The yogurt and juices on the baking sheet is full of flavor!)

After adding the chicken to the sauce, stir in chicken broth and allow to simmer for about 10 more minutes, then add stir in the heavy cream and salt to taste (I added about 1 1/2 teaspoons, but you may need more or less depending on how salty your chicken broth is. If you taste the sauce and it is slightly bland/you can't taste all the spices, you need more salt.)

Garnish with chopped cilantro, if desired and serve with basmati rice.