Marinate the paneer pieces with hung curd, chilli powder, ginger garlic paste salt garam masala and a few coriander leaves..add 1 tsp refine oil..it will make your tikka soft and juicy... Keep it in a refrigerator for 7 to 8 hours.

Chop the capcicum tomatoes and onions in a size slightly larger than paneer cube..

Thread a piece of tomato onion and capcicum into the skewer.. follow that with a piece of paneer in such a way that it gets support from capcicum..

Pour the left over juice over the prepared shashlik..

Place it over a drip tray.

Brush with butter..

Bake in a pre heated ovenfor 15 to 20 minutes..

Brush again with a little butter when almost done..

Serve it as a snack or main dish over boiled rice.....

Sprinkle chat masala over it.