I picked up 4 whole chicken legs for only AUS $3.00 today so I've got them skinned, scored to the bone and in Marinade #1 right now. Marinade #2 is made up and I'll be cooking them tomorrow evening. Mine will be Tandoori food colour orange instead of pillar box red. 

I've just obtained a brand new Weber Baby Q so I'll probably try cooking them in that tomorrow afternoon. It's not a tandoor oven but it is trying something different and it should do the job.  I'd like to try a whole bird done this way but I'll see how the legs go first.

Naga, I had a big lie down last night.  A big feed indeed and I'll be eating curry all week.  Due to unforeseen events 4 dinner guests couldn't make it but those who did had a good feed. All dishes were delicious and it all comes down to this forum for me. 

The 2 Lamb dishes were my favorites, followed by the Balti Mirgh Makhani.  First time I've done the Peshewari Gosht but it wont be the last. I watched an episode of Red Dwarf one time and it mentioned Peshewari naan. I need to investigate that now.

I didn't take pics Chewy. My daughter snapchatted (whatever that is) a picture of the full table spread to her friend but apparently these images aren't like photos. I'll see if I can get it from her phone.  No fancy table set though.  All served in disposable foil trays to allow simultaneous reheat in a low oven.

The weather here has produced 100 mm of rain since Thursday afternoon.  So what do you do? Off to the shops Friday morning and cook a family feast for Sunday dinner. Friday afternoon was spent making new batches of 3 hour LCD base gravy and Balti Makhani gravy. Saturday I pre-cooked 1.5 kg of chicken breast chunks and 1.2 kg of lamb leg chunks, marinated some tandoori drumsticks and 1 kg of Malai Tikka breast pieces and then mixed up enough naan dough for 6 big breads.
Menu
Lamb RJ, Peshawari Gosht instead, Lamb Korma, Murgh Makhani, Chewy's Malai Makhoni,  plus Mango Chicken, Chicken Madras, Kashmiri Chicken, (Ran out of pre-cooked chicken) Garden vegetable Navratan, Rajmah Masala, plain and cheese naan, pappadoms w/ mango chutney and pilau rice and some sambal. If I have time I might make a chicken pea curry as well. No Chick pea but added Tempered Potato instead. Tandoori Chicken w/ salad.
It's Sunday morning here now and I've lost an hour due to the start of daylight savings. Dinner is served at 7.00 pm. Rainy days are great for curry cooking. ;D

3.00 pm Menu changes made. Nearly there. Big day cooking.

AKA Kala Namak.

Found this: https://www.himalayansaltfactory.com.au/about-himalayan-salt/different-colours-of-himalayan-salt/
PINK Himalayan Crystal Mineral Salt; which is what Himalayan Crystal Salt is more commonly known as. Pink Himalayan Salt is pink in colour with tinges of both white and red.

RED Himalayan Crystal Mineral Salt; the dark red and the orange colours in the red Himalayan Salt is due to higher iron content.

BLACK Himalayan Crystal Mineral Salt; also known as

Looks like a good feed.
Phil, forgive me if I'm wrong but I have both Himalayan pink salt and black salt (which is also pink in colour) and they are not the same.  Pink salt tastes like salt whereas Black salt is sulphurous in aroma and tastes slightly of boiled egg. As far as I know they are not the same thing.