In a medium bowl, combine ground turkey, bread crumbs and beaten egg. Gently form into meatballs. Place into large skillet over medium heat on stove; brown on all sides. Set aside.
In large saucepan on stove, mix together water, tomato paste and half and half Add remaining spices; bring to a steady simmer. Add Passage to India Butter Chicken Sauce and 2 tablespoons cilantro. Add meatballs; stir to coat. Cover; simmer on low for 30 minutes, stirring occasionally.
Serve over basmati rice; garnish with remaining cilantro Pair with heated Naan bread, if desired.