Prepare a charcoal grill or preheat the oven to 180°C / 350’F / Gas Mark 4, if using.
Cut the paneer into cubes and make a deep slit in the centre but do not cut all the way through.
Put the chili in a mortar or small blender and coarsely pound with a pestle or process to make a paste.
To make the stuffing, mix the tandoori masala and garlic paste together in a bowl, then put some of the mixture inside the slit in the paneer and rub some of the mixture on the outside of the paneer. Set aside.
Put the whisked yoghurt, cream, chili, garlic paste, spices, gram flour, vinegar, and oil in a large bowl, season with salt to taste, and mix thoroughly.
Add the paneer to the marinade and set it aside for about 2 hours.
Thread the paneer pieces onto 2-4 metal skewers making sure the pieces are about 2.5 cm / 1-inch apart.
Grill over a charcoal grill or in the preheated oven for about 6-8 minutes.