For the marinade, whisk together the yoghurt, turmeric, paprika, ginger and garlic paste, garam masala, salt and black cumin and leave aside.
Place a teaspoonful of the mint chutney filling in the slit of each slice of paneer, spreading evenly and then leave to one side.
Apply the yoghurt marinade all over each slice of paneer. Skewer and grill in a tandoor until gently browned on the edges. If you cannot access a tandoor, cook on skewers under a hot grill. Serve hot with a sprinkling of lemon juice and chaat masala.