In a bowl or resealable plastic bag, combine tomato paste, Greek yogurt, lemon juice, cumin, garam masala, ground coriander, salt, ground ginger, black pepper, turmeric, cinnamon, cayenne pepper, and brown sugar. Mix well.

Pour the marinade over the chicken pieces and stir until well coated. Marinate for at least 30 minutes, or up to 8 hours.

Heat canola oil in a large skillet over medium-high heat. Add the diced onion and cook for 2-3 minutes until softened.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the marinated chicken and all marinade into the skillet. Cook for about 2-3 minutes to sear the chicken.

Stir in the additional Greek yogurt and water. Reduce heat to medium-low and simmer for 8-10 minutes or until chicken is cooked through and sauce thickens.

Taste the sauce and adjust seasoning with salt and pepper if necessary. Serve hot with gravy over the top.