In a medium bowl, mix the chicken with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Make sure all pieces are coated evenly. Let the chicken sit for at least 15 minutes while preparing the other ingredients.

Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until it turns golden and is cooked through. Remove the chicken from the pan and set it aside, keeping the oil in the skillet for the sauce.

Lower the heat to medium and add 1 tablespoon of butter to the skillet. Scrape any browned bits from the pan for extra flavor, adding a splash of water if needed. Add minced garlic, diced onion, and a pinch of salt. Cook until the onion becomes soft and fragrant.

Stir in the tomato sauce and sugar. Let it simmer for 2–3 minutes. Return the chicken to the skillet, then pour in the heavy cream. Stir gently until the sauce turns a creamy orange color.

Add cayenne pepper (optional), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for about 10 minutes so the flavors blend well. Taste and add more salt or spices if needed.

Stir in the remaining 2 tablespoons of cold butter. Let it melt into the sauce for a smooth and silky texture. Sprinkle chopped parsley on top if desired.

Serve the butter chicken hot with naan bread and steamed rice. Enjoy a creamy, flavorful meal that is simple to make at home!