Piedmont Chicken Tikka Plate

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 scallions in a little butter until translucent.
3. Add the chicken tikka and let it tahini, undisturbed, so it takes on real color before you stir.
4. Fold in the garlic and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a knob of butter and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.