Indian butter chicken and paneer

Food trip is in India and we are making Indian comfort food Indian butter chicken and paneer. Recipe idea is from here:
https://www.recipegirl.com/indian-butter-chicken-recipe/
Paneer recipe I got from here:
https://healthynibblesandbits.com/how-to-make-paneer/

Ingredients:

For chicken:
70 g of whipping cream
2 tbsp lemon juice
1 tsp ground turmeric
1 tsp garam masala
0,5 tsp gound cumin
2 medium gralic gloves, minced
1 tbsp grated fresh ginger
500 g chicken breast

Sauce:
1 tbsp butter
1 tbsp vegetable oil
2 medium chopped onions
1 large garlic glove minced
1 tbsp garam masala
1 tbsp grated fresh ginger
half of chilli pepper, chopped
1/4 tsp ground cayenne pepper
0,5 tsp salt
225 g tomato sauce
2 tbsp tomato paste
200 ml whipping cream
2 tbsp butter

Paneer:
900 g of whole milk
3 tbsp lemon juice 
cheese cloth

For serving:
hot cooked rice
chopped fresh cilantro

PREPARE THE CHICKEN:

Combine all the marinade ingredients in a glass bowl. Toss to combine, cover and refrigerate up to 24 hours.

PREPARE THE SAUCE:

Heat 1 tablespoon of butter and the vegetable oil in a large non-stick skillet over medium heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic, chilli pepper, ginger and cook, stirring constantly for about 1 minute or until fragrant. Add the garam masala, cayenne and salt. Stir and cook until fragrant, about 30 seconds. Increase the heat to medium-high and add the marinated chicken pieces.  Sauté until the chicken is no longer pink on the outside, about 5 minutes. Add tomato sauce and tomato paste and simmer uncovered for 15 to 20 minutes, stirring occasionally until the chicken is cooked through. Reduce the heat and add the half-and-half and remaining 2 tablespoons of butter, and warm gently until the butter is melted. Remove from the heat. Serve over hot rice and garnish with chopped cilantro if desired.

PREPARE THE PANEER:

Pour the milk into a large pot and bring it to boil over medium heat. 

Once the milk has boiled, pour in the lemon juice. Give everything a stir, and you should see the milk curdle immediately. If  not, you can add 1 more tablespoon of lemon juice. Let the contents of the pot cool for another 5 to 10 minutes.

Line a colander with a cheesecloth and place the lined colander into the sink.

Strain the milk curds through the cheesecloth. Rinse the curds under cold water to wash out the lemon juice. This also helps cool the milk curds so that you can squeeze it immediately afterwards.

Gather up the corners of the cloth, twist the cloth so that the soft cheese is in the shape of a ball. Squeeze out the excess water. Usually, the cheese is cool enough for me to handle at this point.

Shape the cheese. Place wrapped the cheese over a plate and weigh it down with a small stack of plates on top. Press the cheese for 1 to 2 hours. 

Once chilled, the paneer is ready for cooking!