Cook the Rice: Start by preparing the basmati rice according to the package instructions. Once cooked, set it aside to keep warm.

Season the Chicken: In a bowl, combine the chicken pieces with paprika, ground cumin, oregano, crushed chilies, salt, and pepper. Toss until the chicken is evenly coated.

Cook the Chicken: Heat 1 tablespoon of butter in a large pan over medium heat. Add the seasoned chicken and cook for 6-8 minutes, turning to brown all sides and ensuring it’s fully cooked. Remove the chicken from the pan and set it aside.

Prepare the Pan: If there’s excess fat or liquid in the pan, drain some, but leave behind the browned bits and a bit of the remaining butter and juices for added flavor in the sauce.

Make 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. Then, add thyme, rosemary, basil, and ground fennel, and cook for another minute to bring out their flavors.

Create the Creamy Base: Add the cream cheese to the pan and stir until it begins to melt and combine with the spices. Gradually pour in the milk or buttermilk, stirring continuously to form a smooth, creamy sauce. Add more milk if the sauce is too thick to reach your desired consistency.

Combine Chicken and Sauce: Return the cooked chicken to the pan and stir to coat it in the creamy herb sauce. Let it simmer for 3-5 minutes to let the flavors meld together. Taste and adjust seasoning with salt and pepper as needed.

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