Take fresh curd in a muslin cloth and hang it or put curd in a sieve and place in the refrigerator for an hour to drain excess water.

Take hung curd in a large bowl. Add ginger-garlic paste, gram flour, red chilli powder, a pinch of turmeric powder, cumin-coriander powder, a pinch of garam masala powder, lemon juice, chaat masala powder, oil and salt.

Add little bit more salt as we will not add salt after adding the vegetables in later steps.

Mix well using a spoon or a wired whisk to prepare marinade.

Cut paneer, green capsicum, red capsicum and onion into 1½-inch squares.

Add paneer cubes, green capsicum, red capsicum and onion in prepared marinade.

Mix gently until all vegetables and paneer are coated with marinade. Cover with a plastic wrap or a lid and place it in refrigerator for at least an hour.

If possible, marinate them for 2-3 hours to get deep and even flavor.

Preheat the oven to 200 degree C (400 F) for at least 10 minutes. If you are using metal skewers, grease them with oil.

If you are using wooden skewers, soak them in cold water for 20 minutes (this process will prevent them from burning while grilling).

Skew marinated onion, red capsicum, green capsicum and paneer (one piece of each in given order) on a skewer. You can change the order but keep paneer in the center.

Repeat the same order and skew them on skewers until all vegetables and paneer are used. Line the aluminum foil over a deep baking tray.

Brush the tikka with a little amount of oil and place on a baking tray.

Cook for around 7-8 minutes at 200 degree C in preheated oven. Turn them around, brush with oil and again cook for 5-7 minutes or until edges of paneer start to turn brown.

Remove skewers from oven and transfer to a plate. Sprinkle chaat masala powder over grilled paneer tikka and serve with sliced onion, lemon wedges and spicy and tangy mint chutney.