In a small bowl, mix together the ground almonds and ½ cup of plain yogurt to soften. Set aside.
Start the curry gravy by heating some butter/oil/ghee in a deep pan and fry off the sliced onions, garlic, and ginger for several minutes until the onions begin to soften and brown. Approximately 8-10 minutes stirring occasionally to prevent burning.
Once the onions have started to brown, add the whole cinnamon stick, cardamom pods, turmeric, and green chilies. Fry the spices and aromatics for approximately 1 minute adding oil/butter/ghee if necessary to prevent sticking and burning.
Once the spices have properly toasted, add in a few tablespoons of water at a time to water fry the onions, you don’t want to boil them, just small amounts of water to deglaze the pan and help break down the onions and spices into a paste.
Next, add the cooked turkey tikka pieces to the pan along with yogurt and ground almond mixture, 3 tablespoons tomato paste, ¼ cup of heavy whipping cream, and approximately 1 cup of water. Combine well. cover and allow to simmer for 15-20 minutes. the longer the better.
Before serving squeeze in fresh lime/lemon juice, and top with fresh chopped cilantro. Serve with preferred low carb side dish our cauliflower rice.