Cut 500 grams of paneer into 1-inch cubes and set aside.
In a large mixing bowl, combine 200 grams of thick yogurt, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili powder, 1 teaspoon of garam masala, 1 teaspoon of kasuri methi, 1 tablespoon of lemon juice, and salt to taste. Mix well to form a smooth marinade.
Add the paneer cubes to the marinade, ensuring each piece is well coated. Cover 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 piece.
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.
In a small pan, heat 2 tablespoons of butter and add 1 tablespoon of minced garlic. Cook until the garlic turns golden brown. Drizzle this garlic butter over the cooked paneer tikka.
Garnish with chopped coriander leaves and serve hot with mint chutney.