Marinate the Chicken: In a mixing bowl, combine chicken chunks with salt, garlic powder, sweet paprika, and curry powder. Add Greek yogurt, mixing thoroughly. Let it sit for at least 15 minutes.

Cook the Chicken: Heat vegetable oil and 1 tablespoon of butter in a skillet over medium heat. Add the marinated chicken and sear for 5-7 minutes, remove when fully cooked.

Sauté the Aromatics: In the same skillet, melt remaining butter and add diced onion and minced garlic. Sauté for 3-4 minutes until onion is translucent.

Create the Sauce: Pour in tomato sauce, sugar, black pepper, and cayenne pepper. Simmer for about 5 minutes until the sauce thickens.

Add the Cream and Spices: Lower heat and add heavy cream, garam masala, and additional curry powder. Stir and simmer gently for 5 minutes.

Combine the Chicken and Sauce: Return chicken to skillet, stir to coat in sauce. Simmer for another 5-10 minutes to absorb flavors.

Garnish and Serve: Garnish with parsley if desired. Serve hot alongside naan or rice.