Name: Easy Lunch Recipes: Creamy Butter Chicken That Hits Every Spot
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 lbs boneless chicken thighs, cut into bite-size pieces; 1 cup plain yogurt; 2 tbsp lemon juice; 2 tsp ground cumin; 1 tsp cayenne pepper; 1 tsp black pepper; 1 tbsp garam masala; 1 tsp ground ginger; Salt to taste; 3 tbsp butter; 1 clove garlic, minced; 1 jalapeño, chopped; 2 tsp ground coriander; 1 can (15 oz) tomato sauce; 1 cup heavy cream; Fresh cilantro, chopped (optional)

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I’ll admit it—some days, I just want lunch to be simple, satisfying, and full of flavor without leaving me feeling like I need a nap afterward. That’s exactly where this butter chicken fits in. It’s part comfort food, part weeknight miracle, and all-around one of my favorite easy lunch recipes to pull out of my back pocket. We’re talking rich, creamy tomato sauce, juicy marinated chicken, and that warm blend of Indian spices that somehow always feel like a hug for your insides. It’s one of those easy recipes that doesn’t need babysitting, and yet it tastes like you put in way more effort than you actually did. I’ve whipped this up for picky kids, hangry teens, and even a skeptical dinner guest who swore he didn’t like Indian food. Spoiler alert: he had seconds. And hey, if you’ve got a jar of peanut butter nearby—don’t laugh—it works in a pinch when you’re out of cream, giving it a nutty richness that sneaks right into the sauce. This is why I keep coming back to it for easy healthy lunch ideas, easy chicken meals, and those what’s-for-dinner-again moments. Whether you’re planning a recipe dinner easy style or need easy lunch recipes for kids that don’t taste like cardboard, this one delivers.

1) Key Takeaways
2) Easy Butter Chicken Recipe
3) Ingredients for Butter Chicken
4) How to Make Butter Chicken
5) Tips for Making Butter Chicken
6) Making Butter Chicken Ahead of Time
7) Storing Leftover Butter Chicken
8) Try these Main Course recipes next!
9) Butter Chicken
10) Nutrition

1) Key Takeaways

Butter chicken is one of those rare dishes that manages to be both comfort food and an exciting meal. It’s bold but not overwhelming, rich but not too heavy. The creamy tomato sauce wraps around tender chicken like a cozy blanket, and the spices give it just enough personality to keep things interesting. What I love about this recipe is how it works for just about any crowd, whether you’re feeding kids, impressing guests, or just treating yourself on a Tuesday afternoon.

It’s one of my go-to easy lunch recipes, mostly because it comes together quickly and uses ingredients I usually have on hand. I can throw it together without much thought and still feel like I’ve made something special. Even better? Leftovers reheat like a dream. This dish checks all the boxes for flavor, texture, and simplicity. So if you’re looking for a new staple that won’t stress you out, this is your sign.

The combination of everyday pantry items with big flavor payoff makes this butter chicken one of the top easy chicken meals in my rotation. It’s reliable, cozy, and just the right level of indulgent.

2) Easy Butter Chicken Recipe

This butter chicken is easy in the best way. We’re talking about simple prep, quick cooking, and no complicated steps. It’s one of those easy lunch recipes that somehow feels like a luxury. The best part? You don’t need a long shopping list or fancy tools.

We marinate the chicken in yogurt and spices to get it tender and flavorful. After a quick sauté, the sauce comes together with tomato and cream. That’s it. No tricks. It’s just solid, dependable cooking that leaves your kitchen smelling like heaven and your belly full. Plus, this works as a solid option for easy healthy lunch ideas since you can control the fat and spice levels.

My favorite thing? How well it fits into real life. Whether I’m feeding my family or making it for myself, this dish always delivers. It’s the kind of meal you start making once and then keep making forever.

3) Ingredients for Butter Chicken

Chicken Thighs: I like to use boneless thighs for this dish because they stay juicy and flavorful, even after simmering. Breast meat can work too, but it’s easier to overcook.

Plain Yogurt: The yogurt helps tenderize the chicken and locks in flavor while it marinates. I use full-fat for a richer texture, but low-fat works fine if that’s what’s in the fridge.

Lemon Juice: Just a splash of lemon brightens up the marinade and balances the richness of the sauce.

Spices (Cumin, Cayenne, Pepper, Garam Masala, Ginger): This combo adds warmth and complexity. You don’t need a ton, but you’ll miss them if they’re not there.

Salt: It seems small, but the right amount of salt pulls everything together and brings out the natural flavors.

Butter: It’s called butter chicken for a reason. Don’t skimp here—it gives the sauce that luscious mouthfeel.

Garlic and Jalapeño: These two bring heat and aroma, creating a base layer of flavor before the sauce even begins.

Ground Coriander: A subtle, citrusy note that rounds out the other spices. It’s the kind of thing people can’t put their finger on—but they know something’s working.

Tomato Sauce: This forms the heart of the sauce. It thickens and sweetens as it simmers with the spices.

Heavy Cream: Cream makes the sauce smooth, indulgent, and just rich enough without being overwhelming.

Fresh Cilantro: Optional, but I love the bright, herbal lift it gives right before serving. A sprinkle goes a long way.

4) How to Make Butter Chicken

Step 1. Mix the yogurt, lemon juice, cumin, cayenne, black pepper, garam masala, ginger, and salt. Add the chicken and coat it well. Let it marinate in the fridge for at least one hour, but if you’ve got time, leave it overnight.

Step 2. Heat a large skillet over medium. Melt the butter, then toss in the garlic and jalapeño. Let them sizzle for a minute to wake everything up.

Step 3. Stir in the coriander, then add your marinated chicken. Cook it until there’s no more pink, stirring now and then to keep it from sticking.

Step 4. Pour in the tomato sauce. Let it simmer gently for about 15 minutes so the flavors come together and deepen.

Step 5. Stir in the heavy cream. Keep it on low and let it cook for another 5 to 10 minutes. The sauce should be thick, creamy, and just about irresistible.

Step 6. If you’re feeling fancy, add chopped cilantro on top before serving. Serve with rice, naan, or whatever your carb of choice may be.

5) Tips for Making Butter Chicken

Use thighs over breasts if you can. They stay tender and juicy, especially after simmering. If you’re working with frozen chicken, thaw it fully so the marinade can work its magic.

Don’t skip the marinating step. That hour makes a real difference. The yogurt breaks down the fibers and the spices soak deep into the meat. If you’re in a hurry, even 30 minutes helps.

When it comes to the sauce, keep the heat low once you add the cream. Boiling can break the sauce and ruin that smooth texture. And don’t walk away from the stove—it comes together quickly, so it’s best to stay close and stir often.

6) Making Butter Chicken Ahead of Time

This recipe is perfect for prepping ahead, especially for easy lunch recipes during the week. You can marinate the chicken the night before, then just cook everything the next day in under 30 minutes. That’s a win in my book.

Once the dish is cooked, it holds well in the fridge for a few days. In fact, the flavor deepens a bit after a night in the fridge, which makes it even better for meal prep.

If you’re planning to serve it later, store the sauce and chicken separately from your rice or sides to keep things from getting soggy. Reheat gently to avoid curdling the sauce, and you’ll be in good shape.

7) Storing Leftover Butter Chicken

I store leftovers in an airtight container and usually finish them within three days. The sauce thickens a bit in the fridge, but a splash of water or cream brings it right back to life when reheated.

Microwave works in a pinch, but I prefer using a small saucepan over low heat. It gives you more control and helps the texture stay silky.

If you’re freezing it, let it cool first and skip the cilantro until you’re ready to serve. The flavor holds up well and it makes for an excellent backup meal when the fridge is empty.

8) Try these Main Course recipes next!

9) Butter Chicken