Paneer Tikka with Cilantro Mint Chutney

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Paneer:

1 cup plain yogurt (250 milliliters)

4 garlic cloves, finely minced

2 tablespoons finely minced ginger

1/2 lemon, juiced

1 tablespoon canola oil

1 1/2 teaspoons garam masala

1 1/2 teaspoons smoked paprika

1 teaspoon ground coriander

1 teaspoon cumin

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper

Kosher salt

Freshly ground black pepper

1 brick paneer, cut into large cubes (about 350 grams/12 ounces)

1 cup cherry tomatoes

1 red onion, large diced

1 red bell pepper, large diced

Chutney/Garnish:

1/2 cup yogurt (125 milliliters)

1 lemon, zested and juiced

1 small bunch cilantro leaves

1 small bunch mint leaves

1/2 green chile, such as jalapeño or serrano, finely chopped

1 tablespoon finely minced ginger

1 garlic clove, finely minced

1/2 teaspoon granulated sugar

Kosher salt

4 naan or other flatbreads

Shredded cabbage, for serving (savoy or napa)