In a medium bowl, combine the chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring every piece is lovingly coated. Let it sit for about 15 minutes.

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken to the pan. Sauté until the chicken is golden brown and cooked through – about 5-7 minutes.

In the same skillet, toss in 2 tablespoons of butter and let it melt. Add the minced garlic and diced onion, stirring frequently until they’re soft and fragrant, about 2-3 minutes.

Pour in that luscious tomato sauce, followed by the teaspoon of sugar, salt, and black pepper. Give it a good stir and let it simmer for about 5 minutes.

Lower the heat and slowly whisk in the heavy cream, ensuring everything is well combined. Add the cayenne pepper, garam masala, and an extra sprinkle of curry powder. Let it all simmer together for about 10 minutes.

Just before serving, add the last tablespoon of butter and stir until it melts into the sauce. Taste and adjust the seasoning as needed.

Pair the butter chicken with warm naan and fluffy steamed rice. Garnish with chopped parsley if desired.