Add the first 7 ingredients to your blender (turmeric thru water), and puree to a paste.  Scrape the paste out into a small bowl, then add the whole can of diced tomatoes and their juices to the same unwashed blender, puree again and then pour the tomato mixture into another bowl and set it aside.

In a large glass bowl, combine 2 tablespoons of the paste, the chicken, yogurt and about 1 teaspoon of salt and then allow the mixture to sit and marinate for about 30 minutes – I mixed this up in the morning, wrapped it well and put it into the fridge for the day…I don’t see why you couldn’t leave it overnight!  When you’re ready to cook it, transfer the chicken to a large, foil-lined baking sheet, place an oven rack 4 inches from your broiler, and then broil the chicken on high for about 5 minutes until it’s all cooked through.

Melt the butter in a large skillet with high sides, add the coriander and cumin seeds and toast for a couple of minutes (until the aroma really starts to come through), then add in the paprika and onions and saute for another 5 to 10 minutes until the onions have softened.  Scrape in the rest of the paste and stir until the whole mix has browned a bit – about 5 minutes, then add in the tomato mixture and cook for another 2 minutes.  Stir in the cream and water, bring it all to a boil and allow it to simmer for 10 to 15 minutes until it’s thickened up a bit.  Stir in the last 2 teaspoons of garam masala and the broiled chicken and check for seasonings.  We enjoyed ours over basmati rice – and the jalapeno was the right amount for the girls…they loved it!