Season's Chicken Tandoori Masala Bake


Serves up to 4 people

  • 2 tbs. ground cumin
  • 2 tbs. ground coriander
  • 2 tbs. smoked paprika
  • 2 tbs. garam masala
  • 2 tbs. garlic powder
  • 1 tbs. red chili powder
  • 1 tbs. ground ginger
  • 1 tbs. turmeric
  • 1 tbs. ground cardamom
  • 1 tbs. ground cinnamon
  • 4 tbs. lemon juice
  • 3 tbs. oil
  • 2 tbs. ginger, grated or finely chopped
  • 1 cup plain yogurt
  • 1.5 lbs. chicken thighs or legs
  • 1 medium sized onion, diced
  • 1/2 bulb garlic, pressed or finely chopped
  • 2 carrots, julienned
  • 1/2 red pepper, chpped
  • 2 tomatoes, diced
  • 1/3 cups Season Cellars Viognier
  • 1 1/3 cups white rice (we use 50/50 jasmine and #1 sushi)
  • 3 cups chicken bouillon
  • Basil to garnish

Best paired with...

Season Cellars Viognier


Our Viognier condensed into one word is… “tropical.”
A dense bouquet of mandarin orange, star fruit and banana takes our palate to a rich, lush jungle of guava, pineapple, and passion fruit with spears of marshmallow cream.




Prep time: 25 minutes
Cook time: 1.5 hours
Serves: 4 guests

Cooking times are approximate.


  1. Combine 4 Tbs. Tandoori Masala, lemon juice, oil and fresh ginger in a bowl and add chicken pieces coating thoroughly and pricking chicken pieces with tip of a knife.
  2. Add the yogurt and coat chicken, marinade for 3 hrs.
  3. In a Dutch oven add 1 Tbs. of oil and brown chicken outside but not cook through on medium high, 8-10 mins per side, reserve. Now add the onion and garlic and sauté for 2-3 mins then add carrot and pepper and sauté for another 2-3 mins., reserve.
  4. Deglaze pan with viognier scraping up all the bits and pieces and reduce until it starts to thicken.
  5. Add rice, 1 Tbs. of Tandoori Masala and 1 Tbs. oil if necessary for moisture and fry rice for 3-5 mins.
  6. Stir in tomatoes and remainder of marinade, bullion and add back the sauté and chicken pieces and bring to boil.
  7. Place in oven and bake at 350 for 45 mins. Garnish with fresh chopped basil. Serve with Season Cellars Viognier, enjoy.

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