4 boneless, skinless chicken breasts (about 1-1/4 lbs.), cut into large chunks
4 Tbsp. Country Crock® Spread, divided
1 medium onion, finely chopped
3/4 cup 2% milk
2 Tbsp. heavy cream
3 Tbsp. finely chopped fresh cilantro
Process yogurt, plum tomatoes, ginger, 2 cloves garlic, jalapeño pepper and garam masala in blender or food processor.
Arrange chicken in large, shallow non-aluminum baking dish and top with yogurt marinade. Cover and marinate in refrigerator, turning chicken occasionally, 2 hours or overnight.
Melt 2 Tbsp. Country Crock® Spread in large skillet over medium heat and cook onion and remaining 2 cloves garlic, stirring occasionally, until onion is tender, about 4 minutes. Add chicken and marinade and cook over medium heat, stirring frequently, 15 minutes.
Reduce heat to low and simmer covered until sauce thickens, about 15 minutes. Stir in milk; heat through. Stir in cream, remaining 2 Tbsp. Country Crock® Spread and cilantro.
Cook, stirring occasionally, until heated through and Spread is melted, about 3 minutes.
Serve, if desired, over hot cooked basmati rice and garnish with additional chopped cilantro.