In a medium bowl, toss the chicken chunks with 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and 1 tablespoon Greek yogurt. Mix until every piece is coated. Let sit for at least 15 minutes (up to 8 hours in the fridge for deeper flavor).

Warm a large skillet over medium-high heat and add 3 tablespoons vegetable oil.

Add the marinated chicken in a single layer (don’t overcrowd the pan). Cook for 8-10 minutes, turning occasionally, until golden and cooked through. Remove the chicken to a plate and leave the oil in the pan.

Lower heat to medium. Add 1 tablespoon butter to the pan and use it to deglaze, scraping up browned bits. Add the minced garlic and diced onion. Sauté until the onion is translucent, about 3-4 minutes.

Pour in the tomato sauce and add 1 teaspoon sugar. Stir and let it simmer for 2-3 minutes so the sauce brightens and the sugar balances acidity. Return the cooked chicken to the skillet.

Pour in 2 cups heavy cream and stir until the sauce turns a creamy, orange color. Bring to a gentle simmer—do not boil aggressively.

Add cayenne (if using), garam masala, the remaining ½ teaspoon curry powder, and ½ teaspoon black pepper. Reduce heat to low and simmer for 10 minutes so the spices meld. Taste and adjust salt.

Remove from heat and stir in the remaining 2 tablespoons of cold butter until the sauce is glossy and emulsified. Finish with chopped parsley if you like.