Healthy Turmeric Chicken Recipe

If you are looking for a healthy alternative to butter chicken, chicken tikka masala this turmeric chicken is your answer!

All credit for this recipe goes to my mom by the way! And thanks to all the spices, the flavor is bold and wholesome. I know the ingredient list can seem intimidating but I promise the actual recipe isn’t very complicated. Also if you are missing one or two ingredients from the list it’s okay. I won’t tell anyone ;).

The turmeric has great anti-inflammatory properties and this recipe is gluten-free and dairy-free. If you’d like to make it creamier, you can always add yogurt to the marinade. If you are a vegetarian, you can substitute an equal amount of tofu for chicken.

Healthy Turmeric Chicken Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 lb organic boneless chicken thigh*
  • 1.5 inch of ginger, grated
  • ½ lemon, squeezed
  • 1.5 tsp of turmeric
  • 1-1.5 tsp of salt (to taste)
  • ½ tsp red chili powder
  • ½ tsp of black pepper
  • 1 tbsp coconut oil
  • 1 tsp cumin seeds
  • 2 garlic cloves, minced
  • ½ large onion, diced
  • 1 bay leaf (optional)
  • 2 cloves
  • 1 whole cinnamon stick
  • 1 large tomato, diced
  • ¼ cup water
  • 1 tsp coriander powder
  • 1 tbsp tomato paste
  • 1 tsp garam masala (optional)
  • ¼ cup fresh cilantro
  1. Place chicken in a large bowl and toss with 1 tsp turmeric, 1 tsp salt, ½ tsp chili powder, and ½ tsp black pepper. Drizzle lemon juice and grated ginger over chicken. Leave to marinate for at least 1-2 hours. For a bolder flavor, you can leave it to marinate overnight.
  2. In a small bowl, mix ½ tsp turmeric powder, 1 tsp ground coriander, 1 tbsp tomato paste, ¼ cup of water to make a paste. Set aside.
  3. Add coconut oil to large pan on medium heat. Let the oil heat about for 30 seconds before adding in the cumin. The cumin seeds should start to pop. Add garlic, onions, bay leaf, cloves, 1 inch stick of whole cinnamon and 4-6 peppercorns to the pan. Then add the chicken. Keep stirring on medium heat until the pinkness in the chicken is gone from the outside. Add diced tomatoes to pan and keep on stirring for a few minutes.
  4. Add the paste to the chicken and cover the pan with a lid and reduce the heat to medium-low.
  5. Uncover after 20 minutes to check if chicken is cooked. Taste chicken and add salt if necessary. Now add a few sprigs of cilantro and garam masala. Cover again and let it sit on medium-low heat for another 15-20 minutes to let the spices infuse.
  6. Once done, garnish the chicken with fresh cilantro and serve!

Hope you enjoy! If you like this recipe, be sure to check out my free turmeric recipe eBook. You’ll find the recipe of this chicken along with 6 other turmeric based recipes :).

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Free Turmeric eBook: 7 Turmeric Recipes for Everyday Life

free turmeric recipes

Receive 7 FREE recipes on how to use turmeric in your everyday life

I never seen a spice as polarizing as turmeric. On one side, health bloggers raving about the benefits — excited to discover a new and different spice. On the other side, South Asians are bitterly mumbling about the sudden popularity of the spice. Not too long ago, they were ridiculed for food that stained their hands, mocked for the smell of coconut in their hair (but that’s a whole different post for the future) so this trend is like a slap in their face. As a South Asian health blogger I see both sides to it and it leaves me in confusing territory.

Turmeric holds a special place in my heart. It reminds me of Indian dinners that would always leave my nails a little yellow. It brings back memories of sick days when my mom would force me to drink haldi ka doodh (turmeric milk). Turmeric also reminds of Indian weddings as it’s an important ingredient in one of the many ceremonies.

Turmeric is a beautiful, vibrant root that has always served many purposes and has lent itself to medicine, food, and celebrations. It seamlessly integrated itself into our lifestyles and blended easily into our culture.

Now its greatness is not so subtle. You can find turmeric at your latest hipster cafe, your local Whole Foods, in your favorite packaged drinks and on every health & food bloggers Instagram accounts. Turmeric is quite the trend now and people have good reasons to tout its benefits.

I’m sure you’ve already seen a million recipes for the turmeric latte and you’re wondering how else you can harness its powers.

That’s where I come in. My job here is to is share a few simple recipes, some old and some new, that share my love of turmeric with you. This free eBook shares 7 different recipes on how to use turmeric in everyday life.

Ready to jump on the turmeric train?

DIY Turmeric Face Mask to Moisturize and Brighten Skin

turmeric face mask

Indians use turmeric for everything: food, medicine, drinks, and yes, even for face masks. This easy DIY turmeric face mask is a great at-home remedy to brighten and moisturize your face and skin.

Fun fact: turmeric is also a very important ingredient in Indian weddings – especially for a particular ceremony – the haldi. The haldi (which means turmeric in Hindi) is celebration held for the bride and groom at their respective homes. A turmeric paste is gently applied to the their face and feet. According to Hindu teachings, turmeric is supposed to cleanse the body and soul and marks the beginning of a new chapter in the lives for the couple!

There are many variations of different turmeric masks but I picked one that’s easy and convenient. You only need a few ingredients and a few minutes to put it together. FYI – whenever I share a DIY project or recipe, rest assured that it will always be pretty straightforward. Because I can’t deal with complexity.

You’ll only need 4 ingredients: turmeric, yogurt, honey, and oat flour. If you don’t have oat flour you can sub it with rice flour or gram flour, or skip it all together!



DIY Turmeric Face Mask to Moisturize and Brighten Skin
Prep time: 
Cook time: 
Total time: 
  • 1 tsp of turmeric
  • 1 tsp of honey
  • 1 tbsp of yogurt ( I used plain greek yogurt)
  • 1 tsp of oat flour (gram or rice flour works too)
  1. Mix all the ingredients together to form a smooth paste. If the mask feels too dry you can add a little more yogurt to get the right consistency.
  2. Use a mini rubber spatula to apply the mask to your face, avoiding your eyebrows and hair. If you use your fingers to apply it, be mindful of your nails because turmeric does stain!
  3. Leave the mask on for 15-20 minutes.
  4. Wash your face thoroughly with warm water to remove the mask. You may need a couple of rinses to get it off completely. I like doing it in the shower so I don’t have to worry about staining my clothes. An old towel also helps remove the last bits of color.
  5. You can keep the mask in the refrigerator for about a week. If it starts to dry out, add a little more yogurt (or milk) to fix the consistency.

Now why is this so good for you? First turmeric has antiseptic and antibacterial properties. Honey has antibacterial properties as well. The lactic acid in yogurt helps remove dead skin cells and moisturizes your skin at the same time. Finally, the oat flour also acts as a gentle exfoliant & hydrates dry skin.

***A few important reminders about turmeric.

1.A slight yellow tint may remain on your face if you don’t wash thoroughly but don’t worry it’ll go away by itself.
2.Turmeric does stain clothes so beware!
3.If you have facial hair (especially if it’s light in color) don’t put turmeric on it.



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This easy turmeric face mask is made with oats, honey, yogurt and turmeric and is used to brighten and moisturize your skin

Raw Turmeric Latte (Vegan)

Hi friends!

It feels good to finally get back to the blog! I took a long hiatus while traveling these past couple of weeks and I’m so ready to be back. Today, I’ll be sharing a a raw turmeric milk recipe :D.


I originally shared this recipe on Brown Girl Magazine but I also want to share a version of the same recipe here under a different name.

This raw turmeric milk tastes just like thandai (a traditional indian beverage) but it’s way more healthy! I was inspired to create this recipe after trying the turmeric milk at Project Juice. I was obsessed with it immediately but I knew I could recreate it at a much lower cost (FYI I talk about my thoughts on the turmeric milk trend here).


1 cup of almonds, soaked overnight
4 cups of water
5 medjool dates
2-3 cardamom pods, ground
1 tsp of turmeric powder
½ tsp of cinnamon
Dash of black pepper
Pinch of saffron


    1. Place your almonds in a large bowl and fill it with water. Soak them overnight to allow them to sprout. I’ve read that this helps neutralize phytic acid and helps release an enzyme that helps with digestion.
    2. The next morning add your almonds and about a cup of water to your blender and start pulsing. I like to add the water a little at a time to gauge the creaminess of the milk.
    3. Blend the rest of the ingredients while slowly adding more water.
    4. Strain the mixture using a cheese cloth or nut milk bag over a large pot or bowl.
    5. Pour the milk back into the blender to help serve.
    6. Add some ice & garnish with crushed cardamom and a pinch of saffron!


You can use the leftover almond meal to make a lighter version of the thandai by adding it back to the blender with more water. Or you can use it to top off your oatmeal, add it to a dessert, or like me, eat it plain.

The turmeric milk should stay good for up to a week refrigerated! It’s so good you have to try it out!


raw turmeric latte made with homemade almond milk. Sweetened with dates