Combine Greek yogurt, lemon juice, olive oil, garlic, ginger, cumin, coriander, turmeric, paprika, and salt in a bowl. Add chicken, ensuring each piece is well-coated. Marinate in the fridge for at least 30 minutes or up to 3 hours.
Heat oil in a skillet over medium heat. Sauté marinated chicken till golden brown, about 5–7 minutes.
Add crushed tomatoes, coconut milk, and remaining marinade to the skillet. Stir to combine and simmer until sauce thickens.
Return chicken to the skillet, stirring to coat with sauce. Simmer for another 10–15 minutes.
Notes
Store leftovers in the fridge for up to 3 days or freeze for up to a month. Reheat on stovetop.