Cooking Instructions

• Cook the basmati rice according to 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 they are browned on all sides and cooked through. Remove the chicken from the pan and set it aside.
• If there's a lot of 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, as they will 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 to release their flavors.
• Add the cream cheese to the pan 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 and creamy sauce. If the sauce is too thick, add a bit more milk or buttermilk to reach your desired consistency.
• Return the cooked chicken to the pan, stirring to coat it in the creamy herb sauce. Let it simmer for 3-5 minutes to meld the 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!