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Easy Lunch Recipes: Creamy Butter Chicken That Hits Every Spot

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Keywords: Easy Chicken Meals, Easy Healthy Lunch Ideas, Easy Lunch Recipes For Kids, easy recipes, Peanut Butter Recipes Easy, recipe dinner easy
Servings: 4 servings
Author: Eleanor

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)

Instructions

  1. In a large bowl, combine yogurt, lemon juice, cumin, cayenne, black pepper, garam masala, ginger, and salt. Add chicken and coat well. Marinate at least 1 hour or overnight.
  2. In a large skillet over medium heat, melt butter. Add garlic and jalapeño and cook for 1 minute.
  3. Add coriander and stir, then add marinated chicken. Cook until chicken is no longer pink, about 8-10 minutes.
  4. Pour in tomato sauce and simmer for 15 minutes. Stir in cream and simmer for another 5-10 minutes until thickened.
  5. Garnish with chopped cilantro if you like and serve with rice or naan.