Marinate the Chicken
In a medium mixing bowl, toss the chicken pieces with salt, garlic powder, paprika, curry powder, and Greek yogurt until evenly coated. Let it rest for at least 15 minutes while you prepare the rest of the ingredients.

Cook the Chicken
Warm the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden and fully cooked. Transfer the chicken to a plate, leaving the oil in the pan.

Make the Sauce Base
Lower the heat to medium, add 1 tbsp butter, and deglaze the pan by scraping up the browned bits. Stir in the garlic and onion with a pinch of salt, cooking until soft and fragrant.

Build the Sauce
Add the tomato sauce and sugar, letting it simmer for 2–3 minutes. Return the chicken to the skillet, pour in the heavy cream, and stir until the sauce develops a deep, rich orange hue.

Season & Simmer
Mix in the cayenne pepper (optional), garam masala, curry powder, and black pepper. Let the sauce simmer gently for about 10 minutes, allowing the flavors to blend beautifully. Adjust salt to taste.

Finish with Butter
Stir in the remaining 2 tbsp cold butter until melted for a silky finish. Garnish with parsley if desired.

Serve & Enjoy
Serve piping hot with naan and rice, allowing everyone to scoop up the luscious, creamy sauce.