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Business Casual
Suggested
American Express
Visa/MasterCard
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Not Accepted
Terrace/Patio Dining
Extensive Wine List
Seasonal Menus
Heart Smart Options
Vegetarian Options
Take Out Meals
Handicap Accessible
Gluten Free
Private Parties
Private Rooms
Live Music

Friday & Saturday

6:00 pm - 9:00 pm

Live Music Fridays

 
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Tempe

The Dhaba

Hours:

Lunch

Monday - Friday
11:00 am - 2:00 pm

 

Dinner

Monday - Friday

5:00 pm - 9:00 pm

Saturday & Sunday
12:00 pm - 9:00 pm

Meals:

Lunch
Dinner

Cuisine:
Indian

1872 E. Apache Blvd
Tempe, AZ 85281
United States

(480) 557 8800

www.the-dhaba.com

The embodiment of food in the spirit of the nation is an integral part of its identity. Our Dhaba is the embodiment of Punjabi food and Punjab – a state that has been the envy of the nation (India). In India and Pakistan, highways are dotted with local restaurants popularly known as ‘Dhabas’, providing local cuisine and serving as stops for truck drivers. Dhabas are traditionally characterized by casual seating on cots (called chaarpai in Hindi) and food prepared in clay ovens (tandoor). 

 

Our Dhaba food is non monolithic. It’s simple. It’s rich. It’s robust. It’s diverse. Please join our chefs and staff to explore real food prepared by real people.

 

CHICKEN TIKKA MASALA

 

Chicken in a Spicy Gravy

A spicy chicken curry that is guaranteed to make your mouth water!

This rich and creamy dish this is a favorite among those that love

Indian cuisine. Make sure and try the KASHMIRI CHICKEN TIKKA

MASALA during your next visit to the Dhaba.

Serves 4-6

 

2 lbs. Boneless/skinless Chicken Thigh Meat - washed patted dry and

cut into 1–1ó inch pieces

 

1st Marinade:

1 tsp Red Chili Powder (Lal Mirchi)

ó inch piece Fresh Ginger (Adrak) -

grated into paste

4 cloves Fresh Garlic (Leh-sun) -

grated into paste

Juice of 1 Lemon (Nimbu)

Salt (Namak) to taste

 

2nd Marinade:

. cup Plain Yogurt (Dahi)

1 tsp Turmeric Powder (Haldi)

1 tsp Garam Masala

1 tsp Red Chili Powder (Lal Mirchi)

 

Masala (gravy):

4 Tbs Ghee

4 medium Tomatoes (Tamatar)

-seeded and puréed

1 medium Onion (Pyaz) - puréed

ó tsp Red Chili Powder (Lal Mirchi) -

or to taste

1 tsp Garam Masala

1 tsp Turmeric Powder (Haldi)

5 Green Cardamom Pods (Choti

Elaichi) - roasted and ground into

powder

3 Whole Cloves (Laung) - roasted

and ground into powder

3 cloves Fresh Garlic (Leh-sun) -

grated into paste

ó inch piece Fresh Ginger (Adrak) -

grated into paste

2 Tbs Tomato Paste

ó cup Heavy Cream (Malai)

Salt (Namak) to taste

. cup Fresh Cilantro (Dhania Patta) -

rough chopped for garnish

continued on next page...

 

-PREPARATION-

1 In a large non-metallic bowl, mix the chicken pieces, red

chili powder, garlic, ginger, lemon juice, and salt to taste

(1st marinade). Make sure the chicken is well coated.

2 Cover and chill in refrigerator for 30 minutes.

3 In a medium non-metallic bowl, mix together the yogurt,

turmeric, garam masala, and red chili powder (2nd

marinade).

4 Add the 2nd marinade mixture to the chicken and 1st

marinade mixture - Make sure all of the chicken pieces are

well coated.

5 Cover and chill in refrigerator over night.

 

-NEXT DAY-

6 Preheat oven to 425°F.

7 Place the marinated chicken pieces on a grill rack set in a

baking tray or on skewers hung over a baking tray and

bake for 7 minutes; turn. Bake for another 7 minutes.

8 Switch oven to high broil and place chicken under the

broiler for 5 minutes. Turn over and cook for another 5

minutes (Can fry in large pan or grill as alternative).

9 Place a large heavy bottomed pan, Wok, or large Kadahi

over medium heat.

10 Heat ghee and sauté onion until liquid is reduced by half -

about 2 minutes. Add cardamom, cloves, tomato paste,

ginger and garlic paste and sauté for another 2 - 3

minutes. Add the red chili powder, garam masala,

and turmeric, sauté for 1 - 2 minutes. Add puréed

tomatoes and bring to a simmer.

11 Add cream and salt to taste. Add the chicken and return to

simmer. Simmer for apx. 5 minutes.

12 Remove from heat.

Garnish each serving with a drizzle of cream and fresh cilantro leaves

– Serve hot.

 

 

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