Cut 250 grams of paneer into 1-inch cubes and set aside.
In a mixing bowl, combine 100 grams of thick curd, 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 teaspoon of chaat masala, 1 tablespoon of besan (gram flour), salt to taste, and 1 tablespoon of oil. Mix well to form a smooth marinade.
Add the paneer cubes to the marinade and gently mix until all the pieces are well coated. Cover and refrigerate for at least 30 minutes.
Preheat a grill or tandoor to medium heat. Alternatively, you can use an oven preheated to 200°C.
Thread the marinated paneer cubes onto skewers, leaving some space between each piece.
Place the skewers on the grill or tandoor and cook for 10-12 minutes, turning occasionally, until the paneer is golden brown and slightly charred. If using an oven, place the skewers on a baking tray and cook for 15-20 minutes, turning halfway through.
Remove the paneer kebabs from the skewers and serve hot with mint chutney or yogurt dip.