Transform simple chicken into a creamy indian fakeaway you’ll crave again and again
There’s something deeply comforting about a plate of golden, pan-fried chicken breast sitting in a puddle of silky, creamy Indian-inspired sauce, with crispy diced potatoes on the side. It’s the sort of “fakeaway” that feels restaurant-level, but it’s built from exactly the sort of ingredients most of us have hanging around: chicken, cream, potatoes and a half-forgotten stash of spices in the cupboard.
This creamy Indian chicken with crispy spiced potatoes is all about big flavour without faff. The chicken breasts are rubbed in warm spices and pan fried until they’re charred in all the right places. The pan then does double duty for a rich, velvety Indian-style cream sauce, infused with garlic, ginger, garam masala and a hit of lemon to keep everything bright. On the side, tiny cubes of potato are parboiled, tossed in spices and pan fried until they’re shatteringly crisp on the outside and fluffy on the inside.
It’s weeknight-friendly, but impressive enough to pour a glass of wine and pretend you’re in a smart little neighbourhood restaurant. I served mine with warm naan bread and a simple side of mange tout and baby corn, just quickly cooked so they kept their crunch – the perfect way to balance all that creamy richness.
Pan-Fried Chicken Breast with Creamy Indian-Style Sauce & Crispy Diced Potatoes
This creamy Indian chicken recipe serves two hungry people, but you can easily scale it up for family or friends. It’s a brilliant option if you’re craving something like a creamy Indian curry but don’t want to commit to a full curry-and-rice situation.
Ingredients
For the spiced chicken
- 2 large chicken breasts
- 1 tbsp neutral oil (rapeseed or vegetable)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp chilli powder (adjust to taste)
- ½ tsp smoked paprika (optional, but lovely)
- ¾ tsp fine salt
- ¼ tsp black pepper
- 1 tsp grated garlic (or 1 clove, minced)
- 1 tsp grated ginger
For the creamy Indian-style sauce
- 1 tbsp butter or ghee
- 1 small onion, very finely chopped
- 2 cloves garlic, minced
- 1 tsp grated ginger
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garam masala
- ¼ tsp turmeric
- Pinch of chilli powder (to taste)
- 150–200ml cream (single or double – double is richer)
- 80–100ml chicken stock or water
- 1 tsp tomato purée (optional, for colour and depth)
- ½ tsp sugar or honey
- ½–1 tsp dried fenugreek leaves (kasuri methi), crumbled – if you have them
- Salt, to taste
- Squeeze of lemon juice (about ½ tbsp)
- Small handful fresh coriander, chopped
For the crispy diced potatoes
- 400–500g potatoes, peeled if you prefer, cut into 1–1.5cm dice
- 1–2 tbsp neutral oil (or oil plus a little ghee)
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp turmeric
- ¼ tsp chilli powder (or paprika for milder heat)
- Salt and black pepper
- 1 tbsp chopped fresh coriander or parsley (optional, to finish)
To serve (optional but recommended)
- Naan bread, warmed
- Mange tout
- Baby corn
Method
1. Marinate the chicken
Start with the chicken breasts. If they’re very thick, butterfly them by slicing horizontally almost all the way through and opening them out like a book. You’re aiming for an even thickness of about 1.5–2cm so they cook evenly in the pan. In a small bowl, mix the ground cumin, ground coriander, garam masala, turmeric, chilli powder, smoked paprika, salt, black pepper, grated garlic and grated ginger with a drizzle of oil to form a paste. Rub this spice paste all over the chicken breasts, making sure they’re well coated. Leave them to marinate at room temperature for 15–30 minutes while you sort the potatoes and get the sauce base ready.
2. Parboil and season the potatoes
Tip the diced potatoes into a pan of cold, salted water. Bring the pan to the boil and simmer for about 5–7 minutes, just until the edges are starting to soften but the centres are still firm. You don’t want them cooked through at this stage. Drain the potatoes well and let them steam-dry in the colander for a couple of minutes – this helps you get that really crisp exterior later. While they’re still warm, toss the potatoes with the ground cumin, ground coriander, turmeric, chilli powder, salt and pepper so they’re evenly coated.
3. Pan-fry the spiced chicken
Heat a large frying pan over a medium-high heat and add a tablespoon of neutral oil. When the oil is hot and shimmering, lay in the marinated chicken breasts. Don’t move them for the first three to four minutes; this is how you build that gorgeous, pan-fried crust. Once they’ve taken on good colour, flip the chicken and cook for another three to four minutes on the second side. If the breasts are still on the thicker side, drop the heat to medium and cook for another couple of minutes until the juices run clear and the internal temperature is around 72°C. Transfer the cooked chicken to a warm plate, cover loosely with foil and let it rest. Keep all the spiced, caramelised bits in the pan – they’re the foundation of your creamy Indian-style sauce.
4. Make the creamy Indian-inspired sauce
Turn the heat under the same pan down to medium-low and add the butter or ghee. When it has melted, add the finely chopped onion with a small pinch of salt and cook gently for six to eight minutes, stirring often, until the onion is soft and lightly golden. Stir in the minced garlic and grated ginger and cook for another minute or two until fragrant. Sprinkle in the ground cumin, ground coriander, garam masala, turmeric and a pinch of chilli powder. Toast the spices for 30–60 seconds until they smell aromatic, but don’t let them burn. Stir through the tomato purée if you’re using it and cook for another minute to take away the raw taste.
Pour in the chicken stock or water, scraping up any browned bits stuck to the bottom of the pan – these add incredible flavour to the sauce. Reduce the heat to low, then add the cream and the sugar or honey. Let the sauce bubble very gently for three to five minutes until it thickens slightly and turns silky. If it becomes too thick, loosen it with a touch more stock or water. Crumble in the dried fenugreek leaves if you have them and give everything a good stir. Taste and adjust the seasoning: add more salt if it needs it, a little extra chilli if you like things hotter, or a touch more sugar if the sauce tastes sharp. Right at the end, squeeze in the lemon juice to brighten everything up and stir through the chopped fresh coriander.
Slice the rested chicken breasts thickly on the diagonal and nestle the slices into the sauce for a minute or two to warm through before serving.
5. Crisp up the potatoes
While the sauce is simmering, finish the potatoes in a separate frying pan. Heat one to two tablespoons of oil (or a mix of oil and a knob of ghee) over a medium-high heat. Add the spiced, parboiled potatoes in as close to a single layer as possible. Let them sit undisturbed for a few minutes so they can form a deep golden crust on one side, then turn them occasionally. After about ten to twelve minutes, you should have beautifully crisp, golden cubes with fluffy centres. Taste and adjust the seasoning, then finish with a scattering of chopped fresh coriander or parsley if you like.
6. Quickly cook the veg and warm the naan
Right at the end, while everything else is ready, quickly cook the mange tout and baby corn. You can either steam them for just a few minutes or toss them in a hot pan with a tiny drizzle of oil and a pinch of salt until they’re bright, hot and still slightly crunchy. Warm the naan bread according to the packet instructions or in a hot dry pan for a minute or two each side.
7. Plate and serve
To serve, spoon a generous pool of the creamy Indian-style sauce onto warm plates. Arrange the slices of spiced, pan-fried chicken breast on top, then drizzle a little extra sauce over the meat. Pile the crispy diced potatoes alongside, tuck in a piece of warm naan bread and finish with the mange tout and baby corn on the side. A final sprinkle of fresh coriander or a twist of black pepper and you’re done.
Serving ideas and easy variations
This creamy Indian chicken with crispy potatoes, naan bread, mange tout and baby corn makes a complete plate: rich, crunchy, creamy and fresh. If you want to take it further, a quick cucumber and red onion salad with lemon and salt cuts through the creaminess and keeps everything feeling light. A spoonful of mango chutney or lime pickle works perfectly on the side if you’ve got jars lurking in the fridge door.
You can easily tweak the spice levels to suit whoever you’re feeding. Dial down the chilli powder for a milder, family-friendly version, or add a little extra and even a finely chopped fresh green chilli to the sauce if you like more heat. If you prefer something lighter, you can swap some of the cream for Greek yoghurt at the very end (off the heat) and still keep that creamy, Indian-inspired flavour profile.
However you tweak it, this pan-fried chicken breast with creamy Indian-style sauce, crispy spiced potatoes, naan and vibrant greens is one of those back-pocket recipes that turns basic chicken, cream and potatoes into a proper treat.
