Cut paneer in cubes.
Beat curd in a bowl.
Add ginger-garlic paste and tandoori masala.
Add Red chilli powder, kasuri methi and chat masala powder.
Add lemon juice and salt and mix well to prepare the marinade.
Add paneer cubes in prepared marinade and mix well. Cover it with a plate and let them marinate for an hour in refrigerator.
Place marinated paneer cubes on wooden skewer and grease them with oil.
Heat oil in a non-stick pan and place skewers over it and shallow fry on medium flame.
Turn the skewer 3-4 times until all sides are cooked properly.
Transfer them to a plate and keep aside.
Heat butter in a pan over medium flame.
Add black cardamom, dry coriander seeds and cinnamon.
Add cashews and sauté for a minute.
Add chopped onion and saute on medium flame until onion turns light brown.
Add chopped tomatoes and salt and mix well.
Cook for 4 minutes.
Add red chili powder, turmeric powder and garam masala powder.
Mix well and cook for a minute.
Turn off flame and let it cool for 4-5 minutes.
Grind this mixture in mixer grinder with 1/2 cup water and make smooth puree.
Put puree in the pan.
Add 1/2 cup water, stir and bring it to boil over medium flame.
When mixture starts boiling, add crushed kasuri methi and a pinch of red food color.
Stir and cook for a minute.
Add cooked paneer tikkas.
Cook until gravy turns thick over low flame.
Add fresh cream and mix well.
Turn off flame and transfer it in a serving bowl.
Garnish it with coriander leaves and serve hot.