In a bowl add 3tbsp Thick Fresh Curd, ½ tablespoon Kashmiri Red Chilli Powder, 2 teaspoon Tandoori Masala Powder, ¼ teaspoon Garam Masala Powder, ¼ teaspoon Turmeric Powder and Salt as needed.
Mix everything well together. Add 1 tablespoon Gram Flour, 1 teaspoon Ginger Garlic Paste and 1 teaspoon Oil (optional) along with 2 tablespoon Finely Chopped Mint Leaves.
Add 200 grams Cubed Paneer along with 1 Large Onion Cubed and 1 Small Capsicum Cubed.
Mix it well so that the paneer cubes are fully covered with the marinade. Let it rest for 20-30 mins at the minimum. You can also set this is in fridge for 4-6hrs (or overnight).
When ready to grill, insert them into wet bamboo skewers. Start with one capsicum cube, followed by onion cube and a paneer cube. Repeat this for 3 times per skewer.
Prepare all the skewers and place them on a lined baking tray.
Grill (top or top & bottom filaments ON) the paneer cubes at 200°C for 15-20 mins in the oven, rotating them at regular intervals to get even charring/grilling.
Serve hot with spicy green chutney or mint-yogurt chutney/dip or sweet tamarind chutney.
Notes
Oil is optional and can be skipped. Alternatively, add upto a tbsp. of oil and 2 teaspoon of fresh cream for a rich version of paneer tikka.
Adjust spices as per preference.
To make this on stove top, heat a griddle/grill pan and grease it sufficiently with oil. Cook the skewers for a few mins on each side until charred.