In a mixing bowl, combine bite-sized chicken pieces with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well until the chicken is evenly coated.

Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes.

Heat 3 tablespoons of vegetable oil in a large skillet over medium heat.

Once the oil is hot, add the marinated chicken pieces. Cook for about 5 to 7 minutes, turning occasionally, until the chicken is browned and fully cooked.

Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). After cooking, remove the chicken from the skillet and set it aside.

Add 3 tablespoons of butter to the same skillet and allow it to melt.

Once melted, add the minced garlic and diced onion. Sauté for about 3 to 5 minutes until the onion is soft and translucent.

Stir in the canned tomato sauce, sugar, salt, and black pepper.

Allow this mixture to simmer on low heat for about 10 minutes.

Add in the heavy cream, stirring gently.

Return the cooked chicken to the skillet and sprinkle in garam masala and another ½ teaspoon of curry powder.

Simmer the mixture for an additional 5 to 10 minutes.

Stir in the remaining butter until it melts completely.

Dish out your butter chicken over steaming rice or alongside warm naan bread.

If desired, sprinkle freshly chopped parsley on top.