Prepare Tikka Masala by mixing yoghurt, red chilli powder, garam masala, salt and lemon juice in a bowl and mixing well. Rub masala over paneer pieces and place the pieces on a lined baking tray. Pop into a preheated oven at 200^oC for 5-8 minutes. Set aside.

In a kadai [wok] melt the butter and add the tomato puree. Add green chillies, coriander powder, cumin powder, turmeric powder, kasuri methi, nutmeg and salt. Saute for a few seconds on high. Add cream gradually and cook, stirring occasionally for about 6-8 minutes till the sauce leaves the sides of the pan. Add the grilled paneer to the gravy, toss gently and serve hot garnished with coriander leaves and chopped cashewnuts.