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Preheat the oven to 200°C fan/220°C/gas 7 and line a deep baking tray or oven dish (roughly 20cm x 30cm) with non-stick baking paper. Brush the paper with a little oil.
Put the paneer cubes into a mixing bowl and add half the garlic, half the ginger and then the chilli powder, lemon juice, salt, turmeric and yoghurt. Mix well, tip on to the baking tray and bake for 25 minutes, or until the paneer is crisp and starting to blacken ever so slightly at the edges.
Take the baking tray out of the oven and very carefully remove the baking paper, leaving the paneer in the tray.
Add 3 tablespoons of oil and the remaining ginger and garlic, stir to coat the paneer in the garlicky oil, then add the spices for the butter sauce, the salt and the honey. Stir to mix, then tip in the tomatoes, making sure the paneer is completely covered, and pop back in the oven for 30 minutes.
Remove the tray, stir through the cream, crumble over the kasoori methi, then stir again and pop back in the oven for 10 minutes.
Remove the tray once more, stir in the butter now if you’d like, then serve straight from the tray with hot naan.