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 tbsp of butter and add ground masala paste in the pan.

Add 1-2 tsp of red chili powder and cook some more.

Add 2 tbsp 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 tbsp of fresh milk cream.

Stir to combine and serve steaming bowl of Paneer Tikka Masala with Naan.