First start with making Paneer Tikka.
Marinate the cubed paneer in a marinade made by mixing ingredients from marinade list and mixing it. Coat the cubed paneer in the marinade and keep it for marinating for 1-2 hours in the fridge. You can keep it for longer duration to add more flavour.
Grill these paneer grills on a tawa/griddle or in oven at 180C for 15-20 minutes.
To prepare the gravy, Heat 1tbsp butter in a pan and cook sliced onion, ginger, green chili in the the butter till tomatoes are mushy.
Now allow this mix to cool and then grind to make a fine paste.
Now add soaked almonds and capsicum and again grind to a fine paste.
Heat another tablespoon of butter and add ground masala paste in the pan.
Add 1-2 teaspoon of red chili powder and cook some more.
Add 2 tablespoon of curd and cook on slow medium fire for 4-5 minutes, keep stirring it in between.
When masala is cooked add ½ cup of water and add paneer tikka in gravy.
Cook covered for another few minutes and add 1-2 tablespoon of fresh milk cream.
Stir to combine and serve steaming bowl of Paneer Tikka Masala with Naan.