Golden Turmeric Baked Pasta with Cashews

Name: Golden Turmeric Baked Pasta with Cashews
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 lb (450 g) penne pasta; 1½ lb (680 g) boneless, skinless chicken breasts, cut into ¾-inch (2 cm) cubes; 5 tbsp (75 ml) ghee or clarified butter; 1 cup (140 g) raw cashew pieces; 1 whole (180 g) yellow onion, medium, finely diced; 4 cloves (20 g) garlic cloves, minced; 1 tbsp (15 g) fresh ginger, minced; 2 tsp (5 g) turmeric powder; 1½ tsp (3 g) cumin seeds; 1 tsp (2½ g) coriander powder; 1 tsp (2 g) Kashmiri chili powder or mild red chili powder; 13½ oz (400 ml) unsweetened coconut milk (canned, full-fat); 1½ cup (360 ml) unsalted chicken stock; 2 tbsp (30 ml) fresh lemon juice; to taste sea salt; to taste freshly ground black pepper; ½ tsp (1 g) garam masala; ¼ cup (15 g) fresh cilantro leaves, loosely packed, chopped (optional); ½ cup (60 g) panko breadcrumbs; 2 tbsp (30 ml) ghee or butter, melted

From the MyKitchenBank Kitchen

A fragrant Indian-inspired baked pasta where tender penne is coated in a silky turmeric-coconut sauce, nestled with succulent chicken pieces and roasted cashews. Aromatic spices bloom in ghee, creating a warm golden dish with creamy coconut richness and a satisfying crunch from cashews and a breadcrumb topping. Perfect for festive gatherings or an elegant weeknight dinner.

Prep: 25 min
Cook: 50 min
Wait: 15 min
Total: 1 hr 30 min
Makes: 6 servings (about 8 cups total)

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Ingredients

6 servings

1 lb (450 g) penne pasta
1½ lb (680 g) boneless, skinless chicken breasts, cut into ¾-inch (2 cm) cubes
5 tbsp (75 ml) ghee or clarified butter
1 cup (140 g) raw cashew pieces
1 whole (180 g) yellow onion, medium, finely diced
4 cloves (20 g) garlic cloves, minced
1 tbsp (15 g) fresh ginger, minced
2 tsp (5 g) turmeric powder
1½ tsp (3 g) cumin seeds
1 tsp (2.5 g) coriander powder
1 tsp (2 g) Kashmiri chili powder or mild red chili powder
13½ oz (400 ml) unsweetened coconut milk (canned, full-fat)
1½ cup (360 ml) unsalted chicken stock
2 tbsp (30 ml) fresh lemon juice
to taste sea salt
to taste freshly ground black pepper
½ tsp (1 g) garam masala
¼ cup (15 g) fresh cilantro leaves, loosely packed, chopped (optional)
½ cup (60 g) panko breadcrumbs
2 tbsp (30 ml) ghee or butter, melted

Equipment (7)

9×13-inch (23×33 cm) baking dish
Large pot for pasta (at least 6 quarts)
Large skillet or sauté pan (12-inch or larger)
Medium saucepan
Wooden spoon
Colander
Measuring spoons and cups

Steps

Before you start

Preheat oven to 375°F (190°C) 15 minutes ahead
Have all spices measured and within reach; they bloom quickly
Bring a large pot of salted water to boil before you begin
Pat the cooked chicken dry to help it absorb sauce flavors

1
Toast cashews and bloom spices
- Heat 1 tbsp (15 ml) of ghee in a large skillet over medium-high heat.
- Add the cumin seeds and toast for 30 seconds until fragrant, then add the raw cashew pieces.
- Stir constantly for 3–4 minutes until the cashews are lightly golden and smell nutty.
- Transfer to a small bowl and set aside.
- Wipe the skillet clean with a paper towel.
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Ready when: Cashews are light golden brown; cumin is fragrant
Tip: Watch closely—toasted cashews burn quickly. Move them constantly.
2
Cook chicken until opaque
- Return the skillet to medium-high heat and add 1.5 tbsp (22 ml) of ghee.
- Once shimmering, add the diced chicken in a single layer.
- Let it sear untouched for 2 minutes, then stir and continue cooking for 5–6 minutes more until the pieces are cooked through and no longer pink inside.
- Season lightly with a pinch of salt.
- Transfer to a plate.
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Ready when: Chicken is white throughout with no pink, internal temperature 165°F (74°C)
Tip: Pat the chicken dry with paper towels before cooking so it browns evenly.
3
Build the aromatic base
- Return the skillet to medium heat and add the remaining 2.5 tbsp (37 ml) of ghee.
- Add the diced onion and cook for 4–5 minutes, stirring often, until it becomes golden and translucent.
- Add the minced garlic and ginger, stir constantly for 1 minute until very fragrant.
- Add the turmeric powder, coriander powder, and Kashmiri chili powder, stirring for 30 seconds to bloom the spices in the fat.
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Ready when: Onion is soft and golden; spice mixture is fragrant and coats the onion
Tip: Don't let the spices burn. Keep the heat at medium and stir continuously for that last 30 seconds.
4
Build the sauce base
- Pour in the coconut milk and chicken stock, stirring well to combine with the spiced onion mixture.
- Bring to a gentle simmer over medium heat and cook uncovered for 3–4 minutes, stirring occasionally, to allow the flavors to meld.
- Add the lemon juice, garam masala, and salt and pepper to taste.
- The sauce should be creamy and golden.
- Return the cooked chicken to the skillet and fold gently to coat.
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Ready when: Sauce simmers gently and coats the chicken evenly
Tip: Taste the sauce now and adjust salt or lemon juice before combining with pasta.
5
Cook the pasta
- While the sauce is simmering, bring a large pot of salted water to a rolling boil.
- Add the penne and cook according to package directions until just al dente (usually 9–11 minutes).
- Drain in a colander, but do not rinse the pasta.
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Ready when: Pasta is tender with a slight firmness when bitten
Tip: Cook the pasta 1 minute less than the package suggests; it will finish cooking in the oven.
6
Combine pasta and sauce
- Add the drained penne directly to the skillet with the sauce and chicken.
- Gently fold and stir for 1–2 minutes to coat the pasta evenly with the turmeric-coconut sauce.
- Remove from heat and stir in the toasted cashews (reserving a handful for garnish, if desired).
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Ready when: All pasta is coated with golden sauce and cashews are distributed throughout
Tip: Fold gently so the pasta stays intact and doesn't break into pieces.
7
Prepare the baking dish and toppingOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Lightly butter or oil a 9×13-inch (23×33 cm) baking dish.
- Pour the pasta mixture into the dish and spread it into an even layer.
- In a small bowl, mix the panko breadcrumbs with the 2 tbsp (30 ml) melted ghee and a pinch of salt until the crumbs are evenly moistened.
- Scatter the breadcrumb mixture evenly over the pasta.
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Ready when: Breadcrumbs are moistened and evenly distributed
Tip: Mix the breadcrumbs with ghee by hand so they don't clump and bake unevenly.
8
Bake until goldenOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven and bake for 18–22 minutes until the breadcrumb topping is deep golden brown and the sauce bubbles gently at the edges of the dish.
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Ready when: Breadcrumb topping is deep golden brown; sauce bubbles visibly at the dish edges
Tip: If the topping browns too quickly, tent with foil for the last 5 minutes.
9
Rest and serve
- Remove from the oven and let rest for 5 minutes.
- This allows the sauce to set slightly so it stays on the pasta when served.
- Scatter the fresh cilantro (if using) and reserved toasted cashews over the top.
- Serve hot, spooning pasta and sauce into bowls.
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Ready when: Pasta is warm throughout; sauce is creamy and clings to the penne
Tip: The resting time prevents the sauce from separating when you serve it.

Good to know

Tips

For deeper color and richer flavor, use aged garam masala and keep spices fresh by storing them in airtight containers away from heat and light.
If your coconut milk is very thick (cream on top), whisk it before measuring so the sauce is creamy rather than chunky.
Make the dish less spicy by reducing the Kashmiri chili powder to ½ tsp, or skip it entirely and add a pinch of white pepper for warmth instead.
Garnish with a drizzle of coconut milk and extra cilantro just before serving for a restaurant-style finish.

Make ahead

Prepare the cashew-spice mixture and cook the chicken up to 2 hours ahead; store separately in the refrigerator. Assemble and bake just before serving for the best texture and warmth.

Storage & reheating

Cover and refrigerate leftovers for up to 3 days. Reheat gently in a 350°F (175°C) oven for 15 minutes, covered with foil, adding a splash of chicken stock if the sauce has thickened too much. Do not freeze, as the pasta texture becomes grainy.

Substitutions

ghee or clarified butter → unsalted butter or neutral oil (vegetable or light olive oil). Ghee adds richness and a subtle nutty flavor; butter is a direct swap. Oil will make the dish slightly lighter.
unsweetened coconut milk (canned, full-fat) → heavy cream mixed with 1 tbsp lime juice. Use 1 cup (240 ml) heavy cream to replace the 13.5 oz (400 ml) coconut milk. The dish will be richer and less tropical.
boneless, skinless chicken breasts → large shrimp or paneer (Indian cottage cheese) cut into ¾-inch cubes. Shrimp cooks faster (2–3 minutes per side); paneer should be pan-fried until golden before mixing into the sauce.
raw cashew pieces → roasted almonds, pecans, or pine nuts. Almonds give an earthy flavor; pecans add a sweeter note. Use the same quantity. Toast them first for maximum flavor.