In a bowl, add yogurt, add salt as per taste, red chilli powder, ginger garlic paste, garam masala powder, kasoori methi, lemon extracted juice, oil, mix the whole marinade and add the paneer cubes into it.

Mix the paneer cubes delicately with the spice mix.

Marinate for 5 minutes.

Take a pan, into it add 2 teaspoon oil and heat it.

Add all the marinated paneer cubes into the pan,

Place the cubes leaving gaps between each paneer cube.

Cook the down side for 8 minutes on low flame.

Flip and cook the other side too for 6-8 minutes on low flame.

Take them out on a plate and rest aside for later use.

In a pan add 1 teaspoon oil and heat it.

Add the onion cubes, capsicum cubes and tomato cubes into it, saute them for 5-6 minues on low flame.

Take them out in a bowl and put aside.

In a wok, add 2 tablespoon oil and heat it.

Add cumin seeds/jeera and let them crackle.

Add the finely chopped onions into it and cook well until the onions turn slightly golden color.

Add the ginger garlic paste and saute for few minutes to get rid of raw smell.

Add the tomato puree into it, mix it well.

Cook the gravy until oil leaves the sides.

Add cashewnut paste into the garvy, mix well and cook on low flame until oil leaves the sides.

Add chopped green chillies, one and a half cup water, mix well and cook for 5-6 minutes.

Add cream into it, add the paneer tikka pieces, add the sauteed onion capsicum and tomato cubes.

Add salt as per taste, add garam masala powder, some crushed kasoori methi for garnishing.

Give a mix and cook until oil starts separating.

Paneer tikka masala is ready to be served.

Serve hot with naan or paratha or roti.