1️⃣ Cook the Rice:

Rinse the basmati rice under cold water until the water runs clear.

Cook the rice according to the package instructions. Once done, fluff with a fork and set aside to keep warm.

2️⃣ Season the Chicken:

In a bowl, combine the chicken pieces with paprika, ground cumin, oregano, crushed chilies, salt, and pepper. Mix until the chicken is evenly coated with the spices.

3️⃣ Cook the Chicken:

Heat 1 tablespoon of butter in a large pan over medium heat.

Add the seasoned chicken pieces and cook for 6-8 minutes, turning occasionally, until they are browned and fully cooked.

Remove the chicken from the pan and set aside.

4️⃣ Prepare the Pan:

If there’s excess fat or liquid, drain it but leave a bit behind along with the browned bits for added flavor.

5️⃣ Make the Sauce:

Add the remaining tablespoon of butter to the pan.

If using garlic, sauté for about 30 seconds until fragrant.

Add thyme, rosemary, basil, and ground fennel. Cook for about 1 minute to release their aromas.

6️⃣ Create the Creamy Base:

Add the cream cheese to the pan, stirring until it begins to melt.

Gradually pour in the milk or buttermilk, whisking continuously to create a smooth, creamy sauce.

Adjust the consistency by adding more milk if the sauce is too thick.

7️⃣ Combine Chicken and Sauce:

Return the cooked chicken to the pan and stir to coat it in the creamy herb sauce.

Simmer for 3-5 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.

8️⃣ Serve:

Spoon the creamy herb chicken over a bed of cooked basmati rice. Garnish with additional herbs if desired and enjoy!