Make the marinade: In a large bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt.

Fold in the turkey or tofu. Cover and chill until the next day.

Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil, then add onion, cardamom, bay leaf, paprika, pepper flakes, garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.

Add cream and chopped cilantro to the pot. Season with 1½ teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.

In the meantime, line a baking sheet with foil and parchment, turn on oven broiler, and arrange an oven rack about 4 inches from broiling unit. Lay the marinated turkey or tofu on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey/tofu begins to blacken in spots, 6 to 8 minutes. Set aside.

Use a hand-held blender (or blender) to purée the sauce, then add turkey/tofu and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.