Shred or slice cooked Turkey into strips, about 500g.
Finely chop the tomatoes, onion and garlic. Finely grate the ginger.
Heat the oil in a pan and add the Cumin seeds, Cardamom pods and Bay Leaf. Cook on a medium heat until the seeds start 'popping' and releasing an aroma.
Add in the chopped onion and cook for a few minutes until the onions are slightly translucent.
Add in the ginger and garlic and cook for around 2 minutes to cook away the rawness of the ginger.
Add in the tomatoes and cook on high heat until the tomatoes are soft.
Add in the ground Coriander seeds, Turmeric, Fenugreek leaves and Kashmiri chilli powder. Stir well, reduce heat if required to ensure the spices don't burn. Add some water (about 1/4 - 1/2 cup), stir well, cover and leave to cook for around 5 minutes.
Remove the pan from the heat and leave to cool. Empty the contents into a blender / food processor and whisk until smooth. If the Cardamom pods and Bay leaf haven't been blended, strain the sauce to remove them.
Add a dollop of butter into a heated pan and then add in the blended sauce. Stir well.
On a high heat, add in the cooked Turkey pieces and coat them in the sauce, stirring for around a minute.
Add in the cream and stir to bring the sauce to the desired consistency.
Add in the honey and garam masala. Stir well for another 2 minutes, ensuring the Turkey is well coated and heated.
Garnish with fresh Coriander leaves
Serve with hot buttered chapattis or rice.