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 any browned bits and a little of the remaining butter and juices to add flavor to the sauce.

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.

Add the cream cheese to the pan and stir until it begins to melt and blend. Slowly pour in the milk or buttermilk, stirring constantly to create a smooth sauce.

Return the cooked chicken to the pan, stirring to coat in the creamy herb sauce. Let it simmer for 3-5 minutes to meld the flavors, adjusting seasoning if needed.

Spoon the creamy herb chicken over the cooked basmati rice and enjoy your meal!