Combine Plain Greek Yogurt (5 tablespoon), Lemon Juice (1 tablespoon), Kosher Salt (1 teaspoon), Kashmiri Red Chili Powder (1 teaspoon), Garam Masala (1 teaspoon), Ground Cumin (1 teaspoon), Ground Coriander (1 teaspoon), Ground Turmeric (1 teaspoon), Ginger Paste (1 tablespoon), and Garlic Paste (1 tablespoon) in a large bowl.
Mix with a spoon until fully combined, then add the Paneer (400 gram). Carefully mix to fully coat the paneer in the marinade. Cover with cling wrap or a plate, and allow for the paneer to marinate for 1 hour, or overnight in the refrigerator for best results.
When ready to cook, heat the Unsalted Butter (1 tablespoon) and Olive Oil (1 tablespoon) in a large nonstick skillet or frying pan over medium-high heat. Once hot, add the marinated paneer and the remaining marinade in the bowl to the pan. Cook for 5-6 minutes, while carefully turning the paneer with a spatula, until the marinade is no longer “wet.” Turn off the heat and set the pan aside.
Combine Kosher Salt (3/4 teaspoon), Garam Masala (1/2 teaspoon), Ground Cumin (3/4 teaspoon), Ground Coriander (3/4 teaspoon), Ground Turmeric (1 teaspoon), Cayenne Pepper (1 teaspoon), and Freshly Ground Black Pepper (1/8 teaspoon) in a bowl. Set aside.
Heat the Unsalted Butter (2 tablespoon) and Olive Oil (1/2 tablespoon) in a deep skillet or sauté pan over medium-high heat. Once hot, add the Red Onion (1) and sauté until softened, about 1-2 minutes.
Add the Garlic (10 clove) and Fresh Ginger (1 1/2 inch) and continue sautéing until fragrant, about 2 minutes.
Add the Red Chili Pepper (5) and Green Chili Pepper (1) and sauté for another minute, then stir in the contents of the spice bowl and stir to combine everything in the pan.
Add the Tomato (2) and pour in the Water (1 cup). Stir, and then turn down the heat to low and cover the pan. Simmer for 5-6 minutes.
Turn off the heat, and carefully transfer the contents in the pan to a blender jug. Cover and blend until a smooth texture has been achieved. Be careful as hot liquids expand when blended. You may need to uncover the blender jug and push down the contents with a spoon 1-2 times.
Transfer the sauce back to the pan, then turn on the heat and set to medium-high again.
Mix in the Tandoori Masala Mix (1/2 teaspoon), Lemon Juice (1 teaspoon), Honey (1 teaspoon), and Half and Half (1/4 cup) Stir until fully integrated and the color of the sauce is even.
Add the paneer from the other pan to the sauce and gently stir to combine.
Add the Kasoori Methi Powder (2 tablespoon) and stir for 1-2 minutes. Then turn off the heat and transfer to a serving dish.
Pour the Half and Half (2 tablespoon) in a circular motion over the Paneer Butter Masala, sprinkle with Fresh Cilantro (1 tablespoon) and add a small dollop of Unsalted Butter (1 teaspoon) to the center of the dish.
Enjoy with hot flaky roti parathas, crispy plain rotis, soft fluffy naans, and/or warm steamed rice!