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Friday & Saturday
6:00 pm - 9:00 pm
Live Music Fridays
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:
Cuisine:
Indian
(480) 557 8800
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.