In a mixing bowl, combine chicken chunks with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix thoroughly and let marinate for at least 15 minutes.

Heat vegetable oil and butter in a large skillet over medium heat. Add the marinated chicken and sauté for about 6–8 minutes until browned and cooked through.

In the same skillet, add remaining butter. Once melted, add diced onion and minced garlic. Sauté for about 3–4 minutes until the onion is translucent.

Pour in tomato sauce, sugar, salt, black pepper, and optional cayenne pepper. Stir and let simmer over medium heat for 5 minutes.

Lower the heat and stir in heavy cream, garam masala, and additional curry powder. Let it simmer gently for about 5 minutes.

Return the chicken to the skillet, stirring to coat. Simmer for an additional 5–10 minutes on low heat.

Garnish with freshly chopped parsley and serve hot with naan and steamed rice.