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Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
To make the meatballs, combine chicken, Panko, egg, cilantro, curry powder, 1 teaspoon salt and ½ teaspoon pepper in a large bowl. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into ¾-to-1-inch meatballs, forming about 36-40 meatballs.
Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until lightly browned and cooked through, about 15 minutes.
Melt butter in a large skillet over medium heat. Add onion and jalapeno, if using. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic, ginger, garam masala and turmeric until fragrant, about 1 minute.
Stir in tomato sauce, tomato paste and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Stir in heavy cream and meatballs until heated through, about 2-3 minutes.
Serve immediately.