Marinate the chicken by combining it with Greek yogurt, salt, garlic powder, paprika, and curry powder. Let it sit for at least 15 minutes.

Sear the marinated chicken in a skillet with melted butter and olive oil for about 4-5 minutes until golden brown.

Sauté minced garlic and diced onion in the same skillet until the onion is translucent.

Stir in tomato sauce, sugar, salt, black pepper, curry powder, and optional cayenne, simmering for 5 minutes.

Reduce the heat and stir in heavy cream, simmer for another 5-7 minutes while stirring constantly.

Add the seared chicken back to the skillet and sprinkle with garam masala, simmer for an additional 8-10 minutes.

Remove from heat and garnish with fresh parsley or cilantro, serve with naan or basmati rice.