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

3 tablespoons vegetable oil

3 tablespoons butter, divided

6 garlic cloves, minced

1 medium onion, diced

1 15-ounce can 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)

Naan bread, for serving

Steamed rice, for serving

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In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes.
Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Add minced garlic and diced onion, sautéing until translucent and fragrant.
Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.
Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes.
Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish. Sprinkle with chopped parsley if desired.
Serve hot with naan bread and steamed rice. Enjoy!