3-4 Cups Water/ Whatever Ratio your Rice to Water is. I do 1-2
Add Cilantro for Freshness
In a large bowl, combine yoghurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
(Optional) If you have Wooden Skewers, let them soak completely in a tub of water before using on chicken. This will prevent burning on the grill. Also, if you don't have a grill then you can use a cast iron skillet as a replacement for cooking the chicken. If you use the skillet then don't worry about skewering the chicken. (I suggest the grill if you have one though)
Preheat Grill for High Heat. Once the chicken is done marinating for at least a hour, thread it onto the soaked skewers.
Start boiling water for the white rice/Couscous
While your grill is pre-heating, make sure you dice your jalapeno and mince your garlic.
Now depending on the white rice you chose you either want to start it after or before step 7. If it's 10-15 mins to cook it, then do it after. Any longer then do it before step 7.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
While your sauce is thickening, lightly oil the grill grate. Put Chicken on grill. Grill until juices run clear, about 5 minutes on each side.
Once sauce is done simmering, add grilled chicken, and simmer for 10 minutes. Add Rice to bowl first, put chicken and sauce on top. Add Cilantro if using.