Cut 250 grams of paneer into 1-inch cubes and set aside.
In a large mixing bowl, combine 200 grams of hung curd, 100 ml of fresh cream, 1 tablespoon of ginger-garlic paste, 1 teaspoon of garam masala, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of chaat masala, 1/2 teaspoon of kasuri methi, and salt to taste. Mix well to form a smooth marinade.
Add the paneer cubes to the marinade and gently mix until all the cubes are well coated. Cover the bowl and refrigerate for at least 2 hours or overnight for better results.
Preheat a grill or oven to 200°C. Skewer the marinated paneer cubes onto metal or pre-soaked wooden skewers, leaving some space between each cube.
Place the skewers on the grill or in the oven and cook for 15-20 minutes, turning occasionally, until the paneer is golden brown and slightly charred.
Remove the paneer malai tikka from the skewers and serve hot with mint chutney and lemon wedges.