Marinate the chicken: In a bowl, mix the chicken pieces with 1 teaspoon salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for at least 15 minutes.

Cook the chicken: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the marinated chicken and cook until golden brown and cooked through (about 8 minutes). Remove from the skillet and set aside.

Prepare the sauce base: In the same skillet, melt 1 tablespoon of butter and add the minced garlic and diced onion. Sauté until the onion becomes translucent.

Build the sauce: Pour in the tomato sauce, followed by sugar, 1 teaspoon salt, black pepper, and heavy cream. Stir well to combine and bring the mixture to a simmer.

Season and simmer: Add the cooked chicken back to the skillet. Stir in cayenne pepper (if using), garam masala, and an additional 0.5 teaspoon of curry powder. Allow everything to simmer for about 10-15 minutes.

Finish with Butter: Stir in the remaining butter until melted, creating a silky sauce that clings to the chicken.

Serve and enjoy: Garnish with freshly chopped parsley, serve hot with naan and steamed rice.