Paneer Tikka Kebabs

Name: Paneer Tikka Kebabs
Ingredients: 2 tablespoons food-grade mustard seed oil or vegetable oil (see Cook’s Note); 1 tablespoon besan (fine chickpea flour); 1 cup plain full-fat Greek yogurt; 3 tablespoons lime juice (from 2 limes); 2 tablespoons store-bought tandoori masala; 1 tablespoon paprika; 1 teaspoon Kashmiri chili powder (see Cook’s Note); 1 teaspoon yellow mustard powder; 1/2 teaspoon ground turmeric; 5 cloves garlic, grated (about 2 tablespoons); 2 to 4 Thai green chiles or 1 to 2 serrano chiles (depending on your spice level), finely chopped; One 2-inch piece fresh ginger, grated (about 1 tablespoon); 1 teaspoon dried fenugreek leaves, optional; Kosher salt; 12 ounces paneer, cut into 1-inch cubes (see Cook’s Note); One 10-ounce container grape tomatoes; 1 large orange or yellow bell pepper, cut into 1 1/2-inch chunks; 1 large red onion, cut into 1 1/2-inch pieces; Vegetable, grapeseed or other neutral oil, for the grill grates; 2 tablespoons unsalted butter or ghee, melted; Cilantro-Yogurt Chutney, recipe follows; 2 cups fresh cilantro, leaves and tender stems; 1/2 cup plain full-fat Greek yogurt; 2 to 3 Thai green chiles or 1 serrano chile, coarsely chopped; 1 clove garlic, smashed; Zest and juice of 1 lime (about 2 tablespoons juice)