Marinate the chicken

• In a bowl, combine the chicken chunks with the salt, garlic powder, paprika, curry powder and Greek yogurt.
• Mix well so every piece is coated, then set aside.

Sear the chicken

• Heat the oil and a knob of the butter in a large pan over medium-high heat.
• Add the chicken and cook until golden and cooked through, then transfer to a plate.

Build the sauce

• In the same pan, soften the diced onion until translucent.
• Add the minced garlic and cook until fragrant.
• Stir in the tomato sauce, sugar, salt, black pepper, cayenne, garam masala and curry powder.

Add cream and finish

• Pour in the heavy cream and stir to combine.
• Return the chicken to the pan and simmer gently so the flavors meld.
• Stir in the remaining butter until melted and glossy.

Serve

• Scatter the chopped parsley over the butter chicken.
• Serve with steamed basmati rice and garlic naan.