You can use grill pan if you don't have skewers. Every one don't have bbq setup at home. So you can directly do same thing on regular stove flame. I would like to suggest that always use amul dahi for marination.
Mix properly. Now add ginger garlic and green chilli paste.
Now add mint and coriander chutney.
Cut paneer in cubes and add it. Add also diced capcicum and onion.
Gently mix it. And cover it with lead.
Let Meritnat it for 1 or 1.30 hrs.
Now jab onion paneer and capcicum in bbq skewers symentaniously.
Apply some marination also.
Now partially roast it on full flame for 40 to 50 seconds. So moisture can burn.
Now apply butter on it and again roast it.
Our pahadi paneer tikka is ready to serve.
To make mint and coriander chutney take mint leaves and coriander leaves in mixture Jaar, add cumin seed, black salt, salt and lemon juice. (Regular I used to add ginger and green but I already taken it saperate so I skipped it)
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