Start by making the injector seasoning. In a saucepan over low heat, combine the melted butter, 2 tbsp. vinegar, and a half cup Tandoori Marinade.
Using the Napoleon Stainless Steel Marinade Injector, inject each chop in the centre with about 3 tbsp. of the mixture. Rub the chops with the Tandoori Rub, massaging into the meat. Cover and refrigerate for 30 minutes.
For the sauce. In another saucepan, melt 2 tbsp. butter over medium-high heat and sauté garlic and onions for 2 to 3 minutes. Add brown sugar, honey, 2 tbsp. vinegar, and soy sauce, then bring to a boil and turn the heat down to medium-low. Simmer, stirring occasionally, for 10 minutes, the sauce will become syrupy. Remove from heat and whisk in a half cup Tandoori Marinade. Set aside.
For the Raita, combine the yogurt, cucumber, onion, cilantro, sugar, lemon juice, and sea salt. Mix and refrigerate until needed.
Preheat grill to high, 500°F.
Sear chops for 1 to 2 minutes on each side over direct heat. Reduce heat to medium, 350°F and close lid. Cook for an additional 12 to 15 minutes, basting occasionally with the sauce, until just cooked through and juices run clear. For medium, the internal temperature should be 145°F before a 5-minute rest.
When serving, drizzle with additional sauce and serve with grilled pita and chilled Raita on the side.