In a bowl, combine chicken chunks with salt, garlic powder, paprika, curry powder, and yogurt. Mix well and let it marinate for at least 30 minutes (or up to overnight in the fridge).

In a large pan, heat vegetable oil over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.

In the same pan, melt 2 tablespoons of butter. Add minced garlic and diced onion. Sauté until the onion becomes translucent.

Stir in the tomato sauce, sugar, salt, black pepper, and heavy cream. Add cayenne pepper if you want some heat. Bring to a simmer.

Add the cooked chicken back to the pan. Stir in garam masala and curry powder. Let it simmer for 10 minutes, allowing flavors to meld.

Just before serving, stir in the remaining tablespoon of butter for extra creaminess.

Garnish with freshly chopped parsley. Serve hot with naan bread and steamed rice.