Cooking is indeed a delightful symphony of flavors, where the best of ingredients have to come together just right. This mouthwatering dish is a fine carnival of spices, including mustard seeds, cumin, chili powder, garam masala, and coriander. As they blend with dried chiles along with fresh garlic and ginger, the outcome is a richly flavored dish based on tomatoes touched with a dash of cream for that creamy finish.

The true magic begins when mustard seeds pop. The volatile oils they release while toasting work to enhance both flavor and aroma. As they transition from a bitter and earthy taste to a nutty, almost spicy flavor, they come out as crunchy morsels that elevate the dish’s texture. However, ensure that the ghee or oil is hot enough before adding the seeds. You don't want your seeds turning into overcooked bits.

A well-known ingredient in Indian cuisine, dried fenugreek leaves, also known as kasoori methi, can be optionally added towards the end to bring in a savory, herbaceous touch. This subtly sweet and nutty flavor somewhat mirrors a blend of celery and fennel with a smoky sugar hint. The dish is easily adaptable to be vegetarian-friendly by using paneer, tofu, chickpeas, or beans instead of turkey.

Start by melting ghee in a Dutch oven at medium heat. Add mustard seeds and dried red chiles, cooking until the mustard seeds are done popping.

Add finely chopped onions and cook until softened and lightly browned. Incorporate minced garlic and ginger into the mixture and let the aroma fill up the space. Add other spices - cumin, chili powder, garam masala, and coriander, stirring until the mixture is fragrant.

Proceed to add crushed tomatoes and cook, bringing the mixture to boil. Reduce the heat and let it simmer till the sauce turns thick and deep red.

Discard the dried red chiles from the sauce and incorporate water, cream, salt, and black pepper. Bring the shredded cooked turkey into the spice mix and simmer gently till the turkey is well heated through.

Taste the dish and adjust the seasoning as needed. You can add more water to achieve the desired consistency. Remove from heat and for those who love an extra touch, stir in dried fenugreek. Garnish the dish with fresh cilantro leaves and serve alongside basmati rice or naan for a wholesome meal.

Kudos to Jasmine Smith for this delicious recipe and heartfelt thanks to Jodie Kautzmann for adding texture and life to the narration of the recipe.