Begin by placing your chicken thighs in a large mixing bowl. Sprinkle salt, garlic powder, sweet paprika, curry powder, and Greek yogurt over the chicken, ensuring all pieces are evenly coated. Allow the mixture to marinate for at least 15 minutes.

Heat a generous drizzle of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken thighs. Cook for about 8–10 minutes, flipping halfway through, until the chicken reaches a golden-brown color on both sides. Remove the chicken from the skillet and set it aside on a plate.

Reduce the heat to medium and add butter to the same skillet used for the chicken. Once the butter has melted, toss in minced garlic and diced onion, sautéing for 3–4 minutes until the onions become translucent and fragrant.

Stir in tomato sauce and sugar into the onion mixture. Let the sauce simmer gently over medium-low heat for about 2–3 minutes.

Return the sautéed chicken to the skillet, nestling the pieces in the sauce. Pour in the heavy cream, and sprinkle in the cayenne pepper, garam masala, and black pepper. Allow the mixture to simmer for 10 minutes, stirring occasionally.

In the final moments of cooking, stir in any remaining butter, allowing it to melt completely into the sauce.

Serve your Quick & Easy Homemade Butter Chicken piping hot, garnished with fresh parsley if desired. Pair it with warm naan and fluffy rice.