New Double-barreled Project: Tandoori and Butter Chicken

I'm attempting to do a butter chicken, but in two steps.

Butter chicken was invented by Indian chefs to use up the leftover tandoori chicken from the day before, so whereas before I just sautéed the chicken, tonight I'm going to grill it, tandoori-style, having been marinated for 24 hours in a rich tandoori marinade, then refrigerate (a crime, I know!) and actually make the butter chicken tomorrow night.

I'll also take the opportunity while the grill is on to make seekh kebab, which is skewers of seasoned ground beef, and also reheat that tomorrow night.

But tonight we'll probably have spaghetti . . .

I promise pictures!