Wine with spice is the proverbial Gordian knot when it comes to food and wine matching. The most adversarial aspect of the knot is chilli – or, more accurately, capsaicin – which in sufficient concentrations seems able to fire enough pain alerts at the brain to completely drown out the flavour of anything else. Forget wine altogether, is one (defeatist?) approach. Try beer, cocktails or lassi. Dial down the chilli, is the next (defeatist?) approach. It will still be too hot for some, and pointless for others.
There are many and varied opinions on the rules of engagement, complicated further...