Take hung curd in a big bowl and beat it until smooth. Add ginger-garlic paste, red chilli powder, garam masala, kasuri methi, coriander powder, 1-teaspoon chaat masala and salt in it. Mix well and prepare a marinade.
Step-1 - Add paneer, both types of capsicum and onion, mix gently to coat all added ingredients with marinade. Keep aside for 1 hour to marinate. If possible, cover and place them in refrigerator to marinate overnight.
Step-2 - Arrange red capsicum, green capsicum, onion, paneer and green capsicum in given order on small wooden toothpick/ skewer.
Step-3 - Heat non-stick griddle or tawa, spread 1½ tablespoons oil on it. When tawa is hot enough, shallow fry skewered paneer and vegetables over medium heat.
Step-4 - Cook each side by turning toothpick/ skewer until all sides are light brown. This will take approx 3-4 minutes. Crispy paneer tikka dry is ready.
Last step - Transfer them to a serving plate and remove the toothpick/ skewer by holding bottom most vegetable in place and sliding skewer backwards. Sprinkle 1 teaspoon chaat masala and few drops of lemon juice over it and garnish with thinly sliced onion and serve.