Tandoori Chicken

I have a collection of recipes that pile up to the height of Mount Rushmore.  Most of them involve chocolate, a variation of chocolates, or chocolate and peanut butter.  Cocoa beans, I love you.  My sweet tooth has driven most of my decisions over the last six months.  My thighs are feeling the jiggly effects of such.  Note to self: invest in fruit more often.

I couldn't stop eating Texas Sheet Cake

This recipe however is NOT about sweets.  Tricked ya didn’t I!?  In fact, this recipe is all about the yummy, juicy, and savory taste of Tandoori chicken.  Recipes that involve few ingredients and little prep time typically rank high on my list.  My taste buds seriously lack in patience.  What can I do?  Even stuffed husband couldn’t say enough good things about this dish, albeit was through a mouthful of chicken.

Please, for me, for all that is holy, make this divine chicken!!  This recipe will definitely be a regular in our house.


  • 1 cup plain low-fat yogurt
  • 2 garlic cloves, minced
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 small yellow onion
  • Juice of 1/2 a lemon
  • Coarse salt and ground pepper
  • 4 bone-in, chicken legs

Recipe adapted from: Everyday Food.


  1. Throw the first 7 ingredients listed above into a blender.  You may want to roughly chop the onion first so as to prevent the heart attack that may ensue when you hear your blender choke on a way too sturdy onion.  Unless you have a well-constructed blender in which case…I am very jealous of you.  Blend these items together for about 15 seconds until you have a mostly creamy consistency.  It is ok if you see small chunks of onion and garlic. In fact, onion and garlic are a very good things.
  2. Place your chicken legs in a large pyrex dish with, if possible, a lid.  Lids disappear in our house.  It’s the gnome, I just know it.  He has my ipod charger and tv remote as well. Jerk.  Season either side of the chicken with salt and pepper.
  3. Pour the yogurt marinade over the chicken. Cover it with your lid, or aluminum foil, or whatever for about 5 hours.  More if you have the patience, which I do not, but no longer than 24 hours.
  4. You can certainly cook this chicken on a grill.  In fact, it’s probably best that way but I also do not have a grill.  So instead, preheat the oven to 475.  Place your marinated chicken on a baking skeet lined with a rack.  I placed aluminum foil under the rack to catch the drippings and make clean up easier on that guy I married.
  5. Place the chicken in the oven for 40 minutes.
  6. Flip each leg to allow for even cooking and allow the chicken another 20-25 minutes to complete cooking.
  7. Remove from the oven and allow to cool before serving with jasmine rice, steamed veggies, or a crisp cool salad.

The possibilities for this recipe are endless.  I used our left overs to make chicken salad.  Absolutely mouth-watering!

Peace, love, and preposterously simple recipes~

The Hungry Wife 


Easy chicken and dumplings.

I am impatient. Sometimes I wish cooking dinner was a quick process.  Don’t get me wrong, I love to cook (and eat, a lot).  I only wish good food didn’t always mean that my husband has to end up feeling like a slave washing dishes.  I cook = he cleans.  Marriage is the best negotiation platform ever.

The good news is that, somedays, cooking can be a quick process AND you don’t always have to end up with a sink full of dirty dishes (or scare your husband to death when you start piling dirty dishes into a leaning tower of pot-za).  Yesterday I decided to find a quick, easy, and yummy recipe for dinner.  I stumbled upon a recipe for…

Easy Chicken and Dumplings

For this recipe you will need:

  • 3 1/2- to 4-pounds of chicken tenders
  • 1 10-ounce package frozen mixed vegetables
  • 1 10.75-ounce can condensed cream-of-mushroom soup
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 10-count tube refrigerated biscuits
  • 1/3 cup of chicken broth
  • 1 tablespoon of olive oil

**My awesome friend Willa was so great and offered to take pictures for me this time so that I didn’t have to get my camera dirty with chicken juice…that’s true friendship right thurrr.**

Start by preheating your mildly-clean oven to 400 ºF.  Another one for the honey-do list…clean oven. Then season your chicken tenders with any poultry seasoning you have lying around.  Even just a sprinking of salt and pepper will do.  Not everything about cooking has to be fancy.  See PIG CAKE.

Next, heat your olive oil and chicken broth over medium-high heat.  Cooking with chicken broth helps the chicken to remain moist and delicous!

Note my yellow fingernail polish.  I’m a diva. 

Place your tenders into the heated skillet.  Let these cook for about 10-12 minutes or until cooked throughout.

Be sure to flip them over for even cooking…or because you like to play with tongs.

I heart tongs.


While your tenders cook up, find a large casserole dish.  I used a deep pyrex dish, but I should have (thought ahead) opted for a longer one.  Only half of my dumplings fit into the dish at serving time but I just dropped more in as the others disappeared in Stuffed Husband’s mouth!  Problem solving one-oh-one.

I also heart pyrex dishes.


Place your frozen veggies into the casserole dish.  Using frozen veggies is NOT cheating…it’s resourceful(and cheap!).  Take that Julia Child.

Next, pour the can of mushroom soup in.

Try not to comment on how much mushroom soup straight from the can looks like puppy up-chuck.  But, I mean, it does.  Sorry, I say what I think.  A blessing and a curse.

Fill the empty can with 3/4 cups of water and add it your dish.

Combine well.

Add your salt and pepper.

Your chicken should be cooked through.  Take it off the oven and tear it up with a knife and those awesome tongs you can’t get enough of.

Dump the shredded chicken into your dish with the soup and vegetables.

That’s some yummy looking chicken.  Mix this up well.

If you find that your ratio of chicken to stew is not right, feel free to add chicken broth until you get a consistancy you’re happy with.  Then bake this for 30 minutes.

While your dish heats up, grease a baking sheet and lay out your biscuits.

When your vegetables have only 8 minues left, pop these biscuits into the oven as well.  Be sure to keep an eye on them…biscuits burn easily.  A lesson learned the hard way.

After eight minutes, place your biscuits on top of your soup mixture and return them to the oven to bake the rest of the way, 3-5 minutes or until golden brown.

Serve yourself a big old bowl of this scrumptious, easy to make masterpiece.  Pat yourself on the back for your hard work.  Fill your mouth because it’s the right thing to do now.

As usual, I was distracted by the cute little animals whom I call children and failed to take a picture of my bowl before I devoured it…but look at them, who could resist?!

Chloe and Isabella..."what mom!?"

Here is what was left by the time I made my way back to the stove.

Stuffed Husband was here.

I think I taste success.

Try this recipe.  It was quick, easy, and tasted pretty darn great.  On top of that  I only had to wash Stuffed Husband only had to wash a few dishes. Life is good, my friends.

Peace, love, and less dirty dishes~

The Hungry Wife