In a mixing bowl, combine the chicken thighs with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Let sit for at least 15 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and sear for 8-10 minutes until golden brown and cooked through.

Reduce heat to medium, add butter and sauté garlic and onion until translucent and fragrant.

Stir in tomato sauce and sugar, and simmer for 2-3 minutes. Return chicken to the skillet, ensuring it’s submerged in sauce.

Add heavy cream, cayenne pepper, and garam masala. Simmer for an additional 10 minutes to thicken.

Garnish with parsley and serve warm with naan and rice.