In a bowl, combine chicken, 1 teaspoon salt, garlic powder, sweet paprika, ½ teaspoon curry powder, and Greek yogurt. Mix until coated and let it rest for 10 to 15 minutes.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and brown for 2 to 3 minutes per side. Remove and set aside.

Reduce heat to medium. Add the remaining oil and 1 tablespoon of butter to the skillet. Sauté the diced onion until soft, about 5 minutes. Then add the minced garlic and cook for an additional 30 seconds.

Pour in the tomato sauce, stir in the sugar, 1 teaspoon salt, and black pepper. Add the remaining ½ teaspoon of curry powder and let it simmer gently.

Return the browned chicken to the skillet, pour in the heavy cream, and stir gently. If you want a kick, add cayenne pepper at this stage and let everything simmer on low for 8 to 12 minutes.

Stir in the remaining 2 tablespoons of butter and garam masala for a glossy finish. Taste and adjust the seasoning if needed.

Spoon butter chicken over steamed rice or serve it with warm naan. Enjoy!