Marrakech Butter Chicken Curry

Method

1. Gather and prep everything first: yellow onion, garlic, fresh ginger and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the butter chicken and let it caramelized, undisturbed, so it takes on real color before you stir.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the vegetable stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.