Marinate the turkey with yogurt, salt and chilli powder from the marinade ingredients list. Marinate for 3 hours or even overnight.

Roast the turkey in oil. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the turkey pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside.

Heat remaining canola oil over medium heat. Add cumin seeds, coriander seeds, black pepper, red chilli, the onions and cook for 5 minutes, until softened, stirring often.

Add the grated ginger, minced garlic, green chilli, and salt. Let the spices cook until fragrant, about a minute.

Add the chopped tomatoes, bell pepper, chilli powder, turmeric powder, garam masala powder to the pan with the spices and let everything cook for 4 minutes, stirring often.

Reduce the heat to medium-low and let the sauce simmer for another 4 minutes until oil oozes. Add the turkey pieces to the pan and coat with sauce.

Serve over cooked basmati rice and garnish with cilantro.