For the spice mix, combine all ingredients in a small bowl.
For the chicken, combine all ingredients in a large bowl; cover it and marinade in the fridge for at least 2 hours (or up to 2 days).
For the sauce, heat the ghee in a 5-quart pot over medium heat; add the onion and jalapeno and cook until softened, but not browned, about 8 minutes, stirring occasionally. Add the garlic and ginger and cook another 30 seconds, then add the Spice Mix and lemon juice and cook 30 seconds more. Add the hot sauce and tomatoes and cook 5 minutes, then add the tomato paste and chicken stock.
Bring to a boil, then cover the pot and simmer for 20 minutes, stirring occasionally; cool slightly.
Puree the sauce until completely smooth using an immersion blender or in batches using a regular blender.
Return the gravy to the pan and add the bay leaf and raisins. Bring to a boil, then cover the pot and simmer for 30 minutes, stirring occasionally. Stir in the butter until melted, then turn off the heat. Stir in the cream (don’t let it come up to a boil again).
While the sauce is cooking, you can cook the chicken. The chicken can be skewered and grilled, cooked in a broiler, or cooked in a very hot oven until it’s no longer pink.
Add cilantro and the chicken to the sauce. Taste and adjust the seasonings as desired (you may want to add more salt, sugar, spices, hot sauce, lemon juice, etc.)
Serve with prepared basmati rice or prepared cauliflower rice.