In a medium bowl combine the chicken pieces with the Greek yogurt, 1 teaspoon salt, garlic powder, sweet paprika, and ½ teaspoon curry powder. Toss until each piece is lightly coated.

You can marinate 10 minutes up to overnight; for quick weeknight cooking, even a short marinade improves the final texture.

Warm 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.

Add the marinated chicken in a single layer, leaving small gaps so pieces brown rather than steam.

Sear until the bottoms are golden, about 2–3 minutes, then flip and brown the other side. Remove the chicken to a plate.

Return the skillet to medium heat and add 1 tablespoon butter. Once melted, add the diced onion and a pinch of salt.

Cook, stirring, until the onion softens and becomes translucent, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Pour in the 15-ounce can of tomato sauce and stir to combine with the aromatics.

Add 1 teaspoon sugar, 1 teaspoon salt, ½ teaspoon black pepper, and the extra ½ teaspoon curry powder. Bring the mixture to a gentle simmer, scraping up any browned bits from the pan.

Stir in 2 cups heavy cream until the sauce is smooth and slightly glossy. Reduce heat to low so the sauce barely simmers.

Nestle the seared chicken pieces into the sauce, spooning sauce over the top.

Simmer gently until the chicken is cooked through and the sauce has thickened to your liking, about 8–12 minutes.

Taste and adjust seasoning: add more salt, a pinch of sugar, or a dash of cayenne if you want extra heat.

Stir in the remaining 2 tablespoons butter, swirling until melted and glossy. Sprinkle in 1 teaspoon garam masala and stir once more.

Spoon onto steamed rice or warm naan, and scatter the chopped parsley on top for a bright finish. Enjoy while hot.