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In a bowl, combine the chicken thighs with salt, curry powder, garlic powder, and yogurt. Mix well and let it marinate for at least 30 minutes.
Heat oil in a large pan over medium heat. Add the chopped onions and sauté until they are soft and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the marinated chicken to the pan and cook until it is browned on all sides.
Sprinkle in the additional curry powder, chicken stock powder, smoked paprika, and chilli powder. Mix everything together.
Pour in the tomato puree and stir well to combine. Let it simmer for about 15 minutes.
Add sugar to taste and season with salt and pepper as needed.
Finally, stir in the coconut cream and let it cook for another 5 minutes until heated through.
Serve the butter chicken hot with basmati rice.