In a bowl, combine the chicken with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, ½ teaspoon curry powder, and 1 tablespoon Greek yogurt. Mix well, cover, and refrigerate for at least 15 minutes.

In a large skillet over medium heat, warm 3 tablespoons vegetable oil and 1 tablespoon of butter. Add the minced garlic and diced onion and sauté until fragrant and soft, about 4–5 minutes.

Stir in the tomato sauce, 1 teaspoon sugar, 1 teaspoon salt, ½ teaspoon black pepper, 2 cups heavy cream, cayenne pepper (if using), 1 teaspoon garam masala, and ½ teaspoon curry powder. Bring to a gentle simmer and let cook for 3–4 minutes to meld the flavors.

In a separate pan over medium-high heat, cook the marinated chicken in batches until browned and cooked through, about 6–8 minutes depending on chunk size.

Do not overcrowd the pan so pieces get good color.

Add the cooked chicken to the sauce, stir in the remaining 2 tablespoons of butter, and simmer everything together for 3–5 minutes until the chicken is coated and the sauce is slightly thickened.

Taste and adjust seasoning (salt, sugar, or cayenne) as needed. Garnish with freshly chopped parsley if desired and serve hot with warmed naan bread and steamed rice.