This dish has lots of delicious sauce that needs lots of fresh naan. If you want to make it vegan just replace the dairy with non-dairy equivalents and just be careful with the sugar and rebalance the seasoning.

Ingredients
800g quorn fillets cut into bitesize pieces (you can buy the chunks but I like the pieces to be bigger than the chunks you can buy) 
4 garlic cloves, peeled and finely chopped 
4cm ginger, peeled and finely chopped 
½ tsp salt 
2 tsp chilli powder 
3 tsp garam masala 
2  tsp ground turmeric 
2 tsp ground cumin 
3 cardamom pods, crushed 
4 cloves 
1 tsp ground coriander 
½ tsp amchoor powder or 1 tbsp lemon juice 
1½ tbsp lemon juice 
75ml natural yoghurt 
100g tomato purée  
175g passata 
100g butter 
100ml double cream 
2 tbsp sugar 

Equipment needed
You will also need skewers

Method
In a bowl put half of the garlic and ginger, the salt, 1 tsp chilli powder and 1½ tbsp lemon juice. Mix, add the Quorn pieces.  Cover and put into the fridge for 30 minutes.   

Mix together the yogurt, 1 tsp garam masala, 1 tsp turmeric and 1 tsp cumin and add to the Quorn.  Carefully mix together to ensure everything is properly coated.  Cover and put back into the fridge for 3 hours. 

Preheat the Grill to high.  Put the Quorn under your grill on a foil lined tray and cook for 10-15 minutes turning every 5 minutes or sooner if it looks like it is catching too much.  You do want a little char to it. 

Meanwhile heat a heavy based pan over a medium heat and add 25g of the butter.  When the butter has melted add the rest of the garlic and ginger and cook for 2 minutes.  Add the remaining chilli powder, garam masala and turmeric and also the cardamom, cloves and coriander. Stir well and cook until you can smell the aromas. Add the tomato purée, sugar and the amchoor powder and cook for a further minute so you cook out the raw tomato taste, add the passata and cook for another couple of minutes. Add the Quorn pieces to the sauce and stir well to coat. Add the cream and stir through and then add the butter and stir until the butter has melted. Taste for balance and seasoning.  The sauce will be a little acidic because of all of the tomatoes but should not be too acidic.  If the balance is not quite right add another tbsp of sugar and a little more butter and cream.  Different tomatoes and tomato purées have different acidity levels.  Serve with basmati rice and lots of naan bread to soak up the gravy.