In a ziploc bag, combine the first 7 ingredients. Stir in chicken, seal and refrigerate for 2 hour.
Thread chicken onto skewers, discard marinade and grill about 5 minutes each side.
Or you can bake in 425 preheated oven on a lightly oiled rack for 10-15 minutes, turning once.
Melt butter with oil in a large skillet over medium heat. Sauté onion,garlic and jalapeño for 2 minutes until fragrant.
Add the spices, tomato sauce and the coconut milk, bring to a boil then reduce heat and simmer for 20 minutes until thickened.
Add the chicken and continue simmering for another 15 minutes.
Serve with naan bread or basmati rice, garnished with cilantro.