In a large deep pan warm the butter and oil over medium heat. Add the onion and cook gently, stirring until softened, about 7 minutes. Add the Ginger and cook until fragrant, about 2 minutes.
Add the Tikka Curry Powder, salt and pepper, tomatoes, and 125 millilitres (4 fluid ounces) water. Cover and simmer for 30 minutes.
Add the yogurt and turkey and simmer very gently until warmed through.
Stir in the coriander leaf. Serve with rice.