Cut your paneer into chunks. I cut mine into 16 pieces

Soak the cubes in boiling water for 15-20 minutes. This is great for shop bought paneer. It softens the paneer and makes it less rubbery.

I used wooden skewers for my paneer tikka and put them to soak at this point too.

In a large heatproof bowl make your marinade. Put your spices, carom seeds, ginger garlic and gram flour then pour on the hot oil. This is to lightly cook the ginger and garlic and to release the aromas from the spices.

Mix and then add in the lemon juice, fenugreek leaves and yoghurt and combine.

Chop your green pepper into equal (ish) chunks (From one green pepper you should get around 15 -16 pieces

Chop your onion into similar side chunks too.

Put the pepper, onion and drained paneer into the tikka masala and combine well. Let this marinate for about 15 minutes.

Put together your skewers. I like to start with the onion cube and then follow with a pepper cube and then paneer and repeat. Depending on the length of your skewers, alternate until you are happy with the amount you have.

Place the skewers on an oven proof dish where the skewers can rest at either end of the dish and the fillings float in the middle (not touch the base) This is to avoid any soggy paneer. Cook in a preheated oven at 200 degrees for 20 minutes.

To give the tikka a tasty charred coating, like the tandoor, place them under the grill for a few seconds. You need to ensure they do not burn but just have the right amount of char.