In a medium bowl, I mix 1.5 lbs chicken thighs with ½ cup Greek yogurt, 1 tsp garlic powder, 1 tsp sweet paprika, 1 tsp curry powder, and a pinch of salt. I stir to coat evenly and let it marinate for 15 minutes (or up to 4 hours in the fridge for deeper flavor).

I heat 3 tbsp oil in a large skillet over medium-high heat. I add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until golden and cooked through. I remove the chicken and set it aside, keeping the oil in the skillet.

I lower the heat to medium and add 1 tbsp butter to the skillet. I deglaze with a splash of water if needed, scraping up browned bits. I add 4 minced garlic cloves, 1 diced onion, and a pinch of salt, sautéing for 3–4 minutes until the onion is translucent and fragrant.

I stir in 1 cup tomato sauce and 1 tsp sugar, letting it simmer for 2–3 minutes. I return the chicken to the skillet, then pour in ½ cup heavy cream, stirring until the sauce turns a vibrant orange.

I add ½ tsp cayenne pepper (if using), 1 tsp garam masala, and ½ tsp black pepper. I let the sauce simmer on low for 10 minutes, allowing the flavors to meld beautifully.

I stir in 2 tbsp cold butter for a silky finish and sprinkle with 2 tbsp chopped parsley if desired. I serve hot with warm naan and steamed rice, scooping generous portions for everyone.