Even at the Taj Lake Palace, chefs prepare much of the food over an open fire, just as cooks do in home kitchens. These terrific chicken skewers come straight out of the tandoor oven; to re-create the intense heat, cook the kebabs under the broiler. Basting the kebabs with butter keeps them moist; sprinkling them with the spice blend chat masala gives them a fabulous hot, sweet and sour kick. More Easy Indian Recipes
The tangy chat masala sprinkled on these skewers toward the end of cooking gives them a zesty quality they wouldn't otherwise possess, a nice match with the citrusy intensity of dry Australian Rieslings. The Clare Valley, north of Adelaide, produces exceptional bottlings.