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Season chicken pieces with salt and pepper. Combine the seasoned chicken pieces, minced garlic, minced ginger, and non fat Greek yogurt into a medium size mixing bowl.
Mix well, cover and put in the fridge to marinate for 30 minutes. Be sure NOT to SKIP this step. The Greek yogurt tenderizes the chicken and makes it so delicious!
Spray a large stockpot or Dutch with non stick cooking spray and heat over medium heat.
Add chicken and onion to the pot and cook until golden, about 8 minutes.
Stir in tomato paste, garlic, ginger, garam masala, chili powder, and turmeric for about 1 minute.
Stir in tomato sauce and chicken broth; season with more salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 8-10 minutes.
Stir together the yogurt and cornstarch in a small bowl. Let it sit for 2-5 minutes. Whisk in few spoonfuls of the heated Tikka Masala sauce into the yogurt to bring the temperature up and prevent curdling.
Stir in non fat plain or Greek yogurt mixture into the skillet and cook until heated through, about 1 minute.
Serve warm with brown, basmati rice, Naan bread, garnished with cilantro, if desired.