Cooking Steps

• Cook the basmati rice according to the package instructions. Once done, set it aside to keep warm.
• In a bowl, mix the chicken pieces with paprika, ground cumin, oregano, crushed chilies, salt, and pepper until evenly coated.
• In a large pan, melt 1 tablespoon of butter over medium heat. Add the seasoned chicken pieces and cook for about 6-8 minutes, until browned on all sides and cooked through. Remove from the pan and set aside.
• If there's excess fat or liquid in the pan, drain some off but leave any browned bits and a little of the remaining butter and juices for flavor.
• In the same pan, add the remaining tablespoon of butter. If using, add minced garlic and sauté for about 30 seconds until fragrant. Add thyme, rosemary, basil, and ground fennel, and cook for about 1 minute to release flavors.
• Add the cream cheese to the pan and stir until it begins to melt. Slowly pour in the milk or buttermilk, stirring constantly to create a smooth sauce. Adjust thickness with more milk or buttermilk if needed.
• Return the cooked chicken to the pan, stirring to coat in the creamy herb sauce. Let it simmer for 3-5 minutes to meld flavors. Taste and adjust seasoning with salt and pepper if needed.
• Spoon the creamy herb chicken over the cooked basmati rice and enjoy your meal!