In a large bowl, combine the chicken chunks, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Give it a good mix so every piece is coated nicely. Let it marinate for at least 30 minutes.

Heat 1 tablespoon of vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the marinated chicken, which will sizzle cheerfully as it hits the pan. Brown the chicken on all sides until cooked through.

In the same skillet, melt another tablespoon of butter. Add your diced onion and cook until it’s golden and fragrant—about 5 minutes.

Next, stir in the minced garlic. Let that sauté for about 1 minute.

Pour in the can of tomato sauce, sugar, salt, and black pepper. Stir well and let it simmer for about 5 minutes.

Add the heavy cream! Stir it in gently, and watch as the sauce transforms into a beautiful creamy mix. Add cayenne pepper if you crave a little spice and those iconic garam masala and curry powder. Let this simmer for another 10 minutes.

Stir in the final tablespoon of butter for that luscious finish. Add the cooked chicken back into the sauce. Let it simmer for another 5 minutes.

Spoon this divine butter chicken over a bed of steamed rice or pair it with naan. Garnish with freshly chopped parsley.