Saffron broth Butter Chicken Plate

Method

1. Gather and prep everything first: chicken thighs, olive oil, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the butter chicken and let it lemon-pepper, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a grating of hard cheese right before serving.
6. Plate it up while hot and pass extra at the table.