Wash and cut paneer into one and a half inch sized squares of half-inch thickness. Peel, wash and grind ginger and garlic. Wash, remove stalk, halve, deseed and cut capsicums into one and a half inch sized squares. Heat oil in a pan. Add besan and cook until it emits a fragrant aroma, remove from heat and add turmeric powder.
Cool flour and transfer into a bowl. Add ginger-garlic paste, white pepper powder, salt, lemon juice, green cardamom powder, fennel powder, saffron and fresh cream. Whisk well to make a batter.
Add paneer cubes to the batter and marinate for at least an hour.
Thread paneer cubes and caspicum squares onto skewers .
Roast in a tandoor/charcoal grill for five minutes, basting with melted butter occasionally till the tikkas are golden in colour.
Alternatively you can cook the tikkas in a convection oven or on a grill.
Preheat the oven to 220°C and cook for three minutes on either side, basting once with butter in between.
Remove and sprinkle with chaat masala powder and lemon juice. Serve with chutney of your choice.