This recipe is one I use a lot, and vary the main ingredient to put in the sauce - cooked meat of various kinds, boiled eggs, vegetables, etc. It's based on the Hugh F-W recipe for Murgh Makhani, which is a favourite of ours, but takes quite a long time to prepare and cook - this version is a quickie one, but still very good.
Put two tins of chopped tomatoes into a large pan with a scant 1/4 pint of cold water and 5 cloves; put to simmer, and leave to thicken and reduce. Fish out the cloves. Add the following: 3 tbsp plain yoghurt, 1 clove garlic chopped fine, 1 tsp fenugreek, 1tsp ground coriander, 1 tsp ground cumin, 1/4 tsp salt, dollop of tomato puree, 1 tbsp honey, 2 oz butter, lots of freshly ground black pepper, 1 heaped tsp chilli powder, or more to taste. Stir well, and leave to simmer for about half an hour, covered. Add in your chosen ingredient - in this case, cooked chopped turkey, stir to combine and leave to get very well heated through. Just before serving, stir in a couple of tablespoons of cream. Serve with plain boiled rice. The sauce will freeze very well without the addition of the cream, so a bigger batch can be made and stored.