Marinate the Chicken: In a mixing bowl, combine the chicken thighs with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let it marinate for about 15 minutes.

Sauté the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for approximately 8-10 minutes until golden brown and cooked through.

Sauté Garlic and Onion: In the same skillet, melt butter and add minced garlic and diced onions. Sauté for about 3-4 minutes until onions are translucent and fragrant.

Create the Sauce: Pour in the tomato sauce and add sugar. Stir well and let it simmer for about 5 minutes.

Combine Chicken and Cream: Return the cooked chicken to the skillet and stir to coat in the sauce. Pour in the heavy cream and stir until the sauce is vibrant.

Season the Sauce: Season the sauce with cayenne, garam masala, and black pepper. Let it simmer on low for about 10 minutes.

Finish with Butter: Add any remaining butter to the skillet and stir until melted. If desired, sprinkle parsley.

Serve and Enjoy: Serve hot with warm naan or fluffy steamed rice.