Begin by combining skinless boneless chicken thighs, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt in a large bowl. Ensure the chicken is well-coated with the marinade, then cover and let it sit for at least 15 minutes at room temperature.

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken thighs and cook for 8-10 minutes, turning occasionally until the chicken is golden brown on the outside.

Reduce the heat to medium and add the minced garlic and diced onion to the remaining oil in the skillet. Sauté for 3-4 minutes or until the onion becomes translucent and fragrant.

Pour in the tomato sauce and sprinkle in the sugar, stirring well to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.

Reduce the heat to low and add the heavy cream, stirring gently until the sauce turns a lovely orange hue. Let it simmer on low for another 2-3 minutes.

Sprinkle in the cayenne pepper and garam masala as well as freshly cracked black pepper to taste. Allow the mixture to simmer on low heat for about 10 minutes.

Just before serving, cut the cold butter into small pieces and stir it into the sauce.

Plate your delicious homemade Butter Chicken alongside warm naan bread or steamed rice. Ladle the creamy sauce generously over the chicken and enjoy!