Strain yogurt in a muslin cloth to remove water. You can also you Greek yogurt instead. Then beat the yogurt in a large mixing bowl.
1/2 Cup Strained Yogurt (Curd)
Add the ginger-garlic paste to the yogurt. Also add turmeric powder (haldi), red chilli powder, garam masala, coriander powder (dhania powder), chaat masala, cumin powder (jeera powder) and salt.
1 Teaspoon Ginger Garlic Paste, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1 Teaspoon Coriander Powder (Dhania Powder), 1 Teaspoon Chaat Masala, 1/2 Teaspoon Cumin Powder (Jeera Powder), 1 Teaspoon Salt
Add 1 teaspoon of oil & some lemon juice. Mix all the ingredients to prepare a thick paste.
1 Teaspoon Lemon Juice
Dice the paneer into thick inch cubes. Dice the onions and capsicum (bell peppers) into roughly 1 inch squares. Remove the seeds from the capsicum. You can also add diced tomatoes. Add all the vegetables to the curd.
250 gm Paneer (Indian Cottage Cheese), 1/2 Cup Diced Onions, 1 Cup Colored Capsicum (Green, Yellow & Red Bell Peppers)
Mix well to coat the paneer and vegetables with the spicy yogurt paste. Cover the bowl and let the Paneer marinate for 20-30 minutes.
Arrange the paneer and vegetables on a skewer. Try to have 2 paneer pieces per skewer alternated with 2-3 pieces of vegetables. Ensure that you have roughly the same distribution of the paneer and vegetables on all skewers.
Then brush oil on a tawa or pan and place the skewers on it. If you don't have skewers, you can also use toothpicks, or just grill the Paneer directly.
Let the paneer tikka cook for a minute and then turn it. Cook till the edges of the paneer and vegetables start to char slightly. If making paneer tikka in an oven, you can bake it for 15 minutes at 240 C (450 F) and then broil for 5 minutes to get the char.
Paneer tikka is ready. You can sprinkle a few drops of lemon juice and some chaat masala on it before serving. Serve it hot along with mint chutney and lachcha salad.