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 and cooked through. Remove the chicken and set aside.
• If there's excess fat or liquid in the pan, drain some off, but leave behind browned bits and a little 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, cooking for about 1 minute.
• Add the cream cheese and stir until it begins to melt and blend with the spices. Slowly pour in the milk or buttermilk, stirring constantly to create a smooth sauce. Adjust consistency with more milk if too thick.
• Return the cooked chicken to the pan, stirring to coat it in the sauce and let it simmer for 3-5 minutes. Adjust seasoning if needed.
• Spoon the creamy herb chicken over the cooked basmati rice and enjoy your meal!