Place the gram flour in a dry frying pan and toast over a medium heat for 2 minutes, stirring constantly, until it smells nutty and turns a shade darker. Remove from heat and cool. This removes the raw flour taste.
Combine the toasted gram flour, yoghurt, crushed garlic, grated ginger and lemon juice in a large bowl. Mix until smooth.
Add the chilli powder, turmeric, garam masala, cumin, salt and oil. Mix thoroughly. The marinade should be a vibrant deep orange-red.
Soak the paneer cubes in warm salted water for 20 minutes. This softens the paneer and helps it absorb the marinade. Drain and gently pat dry with kitchen paper.
Add the paneer to the marinade and coat thoroughly. Cover and refrigerate for a minimum of 1 hour - overnight gives noticeably better results and more deeply flavoured paneer.
When you are ready to cook, preheat your grill to its highest setting for 10 minutes, or heat a griddle pan over high heat until smoking.
Thread the marinated paneer onto metal skewers or pre-soaked wooden skewers, alternating with pineapple cubes and red pepper pieces if using. Don't pack too tightly. Leave small gaps so heat can circulate.
Grill for 8-10 minutes, turning every 2-3 minutes, until the marinade is charred in places and the pineapple is caramelised and golden at the edges. The char is essential as it is what gives tikka its characteristic smoky depth.
Slide off the skewers onto a serving plate. Scatter with fresh coriander and serve immediately with lime wedges and mint chutney or raita alongside.
