In a mixing bowl, combine chicken thighs, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to coat the chicken and marinate in the fridge for at least 15 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Cook marinated chicken for 8–10 minutes until golden brown and cooked through, then set aside.

Lower heat and add butter to the skillet. Once melted, sauté minced garlic and chopped onion for about 5 minutes.

Stir in tomato sauce and sugar. Simmer for 2–3 minutes then return chicken to the skillet and add heavy cream, stirring until combined.

Add cayenne pepper, garam masala, curry powder, and black pepper. Reduce heat and simmer for 10 minutes.

Add remaining butter and stir until melted. Adjust seasoning as needed and garnish with parsley before serving.

Serve the creamy Butter Chicken with naan bread or steamed rice.