1. In a large bowl, combine the plain yogurt, ginger-garlic paste, red chili powder, garam masala, turmeric powder, lemon juice, and salt. Mix well to make a smooth marinade.
2. Add the paneer cubes to the marinade, ensuring they are well coated. Set aside for at least 15 minutes to allow the flavors to infuse.

1. Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
2. Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
3. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
4. Pour in the tomato puree and mix well. Cook for about 5 minutes until the oil starts to separate from the sauce.
5. Add coriander powder, turmeric powder, garam masala, and red chili powder. Cook for another 2 minutes, allowing the spices to blend into the sauce.
6. Gently add the marinated paneer cubes to the sauce. Stir carefully to avoid breaking the paneer.
7. Reduce the heat and pour in the heavy cream, stirring until well combined. Allow the sauce to simmer for about 10 minutes until the flavors meld and the sauce thickens.
8. Adjust salt to taste and garnish with fresh coriander leaves before serving.
9. Enjoy your delicious Paneer Tikka Masala with Creamy Tomato Sauce, served hot with naan or steamed basmati rice!