For the Chicken & Marinade:

1 ½ pounds skinless, boneless chicken thighs (cut into bite-sized chunks)

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon sweet paprika

½ teaspoon curry powder

1 tablespoon Greek yogurt

For the Butter Chicken Sauce:

3 tablespoons vegetable oil

3 tablespoons butter (divided)

6 garlic cloves (minced)

1 medium onion (diced)

1 15-ounce can of tomato sauce

1 teaspoon sugar

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

2 cups heavy cream

½ teaspoon cayenne pepper (optional, for heat)

1 teaspoon garam masala

½ teaspoon curry powder

¼ cup freshly chopped parsley (optional, for garnish)

To Serve:

Naan bread

Steamed rice