Butter chicken with curry

Name: butter chicken with curry
Total time: 20 min
Yield: 4
Ingredients: 100 gram salted butter; 2 clove garlic; 1 tablespoon curry powder; 1 mespoint ginger powder (djahé); 1 mespoint lemon grass powder; 1 bunch coriander; 100 gram unsalted cashew nut; 4 chicken breast; chilli pepper flakes; 2 lime; 20 gram butter

Ingredients

Directions

Beat the soft butter in a food processor with the garlic, spices, half of the coriander (including stalks) and 2 tablespoons of the cashew nuts.
Preheat the oven to 220ºC.
Sprinkle the chicken fillets with salt and chili pepper. Cut the fillets horizontally, but not completely.
Divide 3/4 of the butter over the inside of the chicken breasts and fold them close. Place in an oven dish and spread the rest of the butter over it.
Pour the lime juice over it and roast the chicken fillets in the middle of the oven in about 25 minutes until tender and golden brown. Baste the meat in between with the butter sauce.
Switch off the oven, remove the chicken breasts from the sauce and pour the butter sauce into a bowl. Put the chicken breasts back in the oven dish and keep warm in the oven.
Beat with a whisk the chunks of cold butter through the butter sauce until it is lightly bound. Season to taste with salt and pepper and pour the sauce over the chicken breasts.
Tasty with mashed potatoes or white rice and green beans.