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chicken boti at khan's [Khan BBQ reopened at new location]

chicken boti at khan's [Khan BBQ reopened at new location]
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  • Post #301 - January 15th, 2012, 12:17 pm
    Post #301 - January 15th, 2012, 12:17 pm Post #301 - January 15th, 2012, 12:17 pm
    laikom wrote:
    I have a new goal in life! I want to eat this Goat Chanp, ASAP! Does anyone think I'd have luck calling ahead to request it?


    In all the years I've been going to Khan, I've only had it once. This is only the third time I've ever heard if anyone successfully able to get it. Good luck (and welcome to the I Want Goat Chanp Club)!
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #302 - January 15th, 2012, 1:17 pm
    Post #302 - January 15th, 2012, 1:17 pm Post #302 - January 15th, 2012, 1:17 pm
    It was also offered to us back in September or October. We'd ordered about half the menu and it was just "do you want goat chanp too?"

    well, uh, yes.

    I think you just get lucky or you don't.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #303 - January 15th, 2012, 2:34 pm
    Post #303 - January 15th, 2012, 2:34 pm Post #303 - January 15th, 2012, 2:34 pm
    I called today (sunday) and they have goat chanp on the menu if anyone's interested!
  • Post #304 - January 15th, 2012, 2:55 pm
    Post #304 - January 15th, 2012, 2:55 pm Post #304 - January 15th, 2012, 2:55 pm
    not sure "on the menu" necessarily means "available" :twisted:
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #305 - January 15th, 2012, 3:00 pm
    Post #305 - January 15th, 2012, 3:00 pm Post #305 - January 15th, 2012, 3:00 pm
    boudreaulicious wrote:not sure "on the menu" necessarily means "available" :twisted:


    for me on the menu means... available today! :)
  • Post #306 - January 15th, 2012, 3:02 pm
    Post #306 - January 15th, 2012, 3:02 pm Post #306 - January 15th, 2012, 3:02 pm
    polster wrote:I called today (sunday) and they have goat chanp on the menu if anyone's interested!


    It's been on the menu since day one. I was lucky enough to enjoy it exactly one time...the very first time I tried Kahn's new location...years ago...an early LTH lunch with G Wiv, Mike G. and many others.
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #307 - January 15th, 2012, 6:36 pm
    Post #307 - January 15th, 2012, 6:36 pm Post #307 - January 15th, 2012, 6:36 pm
    Foiled again! I went by at 5pm tonight and they were already sold out. Argh! :) The chicken boti and tandoori fish were delicious.
  • Post #308 - January 15th, 2012, 6:40 pm
    Post #308 - January 15th, 2012, 6:40 pm Post #308 - January 15th, 2012, 6:40 pm
    Correction

    Thanks for the info polster. Even though we had been talking about Kahn's all week, your post caused us to pull the trigger this evening.

    (Sorry Lancelac. We got there around 4:40-4:45)

    Just enjoyed Goat chanp for the first time in 5-6-7 years. Really fantastic char flavor with a thick coating of spice paste. Just as I remembered.

    Image

    It was only the two of us and I really over ordered:

    Chicken boti
    1/2 Broasted chicken
    goat chanps
    Chicken biryani
    Aloo goba
    Onion naan
    Paratha with ground lamb

    Everything was seasoned to perfection and my taste buds are still singing.
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #309 - August 28th, 2012, 9:50 pm
    Post #309 - August 28th, 2012, 9:50 pm Post #309 - August 28th, 2012, 9:50 pm
    maybe it was my incessant calling asking about it, coupled with asking every time i'm in the restaurant... but it's been 3 visits in a row when I have been able to order the goat chanp. Indeed it's good, though always salty, one time almost too much so.
    Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

    -Mark Twain
  • Post #310 - February 9th, 2013, 11:33 am
    Post #310 - February 9th, 2013, 11:33 am Post #310 - February 9th, 2013, 11:33 am
    Khan BBQ is on Check Please this week. Be prepared for bigger crowds. Next broadcast 2/9 at 4:00 PM on Channel 11.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #311 - February 9th, 2013, 2:00 pm
    Post #311 - February 9th, 2013, 2:00 pm Post #311 - February 9th, 2013, 2:00 pm
    Shit. Supposed to go there tonite w/friends.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #312 - November 12th, 2013, 9:35 pm
    Post #312 - November 12th, 2013, 9:35 pm Post #312 - November 12th, 2013, 9:35 pm
    threadkiller & I had dinner tonight at Khan's.

    Goat chanp was delicious when first served to table but as it cooled down, less enjoyable. Those fat pockets need to be hot in order to be enjoyed. So I'd suggest that if ordering, they get eaten right away.

    Chana masala was the hit of the night, I would have been happy with just that.

    Onion naan was tasty.

    Next time I'll order the tandoori fish, I normally very much enjoy that preparation.
    I did absolutely nothing and it was everything I thought it could be.
  • Post #313 - November 12th, 2013, 10:52 pm
    Post #313 - November 12th, 2013, 10:52 pm Post #313 - November 12th, 2013, 10:52 pm
    I had the tandoori fish last night and it was really great. Actually, everything was amazing. It's hard to pick a favorite of anything we ordered: chana masala, palek gosht, chicken boti, gobi gobi (aloo gobi without the aloo), and the aforementioned tandoori fish.
  • Post #314 - November 12th, 2013, 11:21 pm
    Post #314 - November 12th, 2013, 11:21 pm Post #314 - November 12th, 2013, 11:21 pm
    I was with fropones and a few others, too bad we missed you Sweet Willie, could have been a regular LTH outing! I 2nd the tandoori fish, which is probably my favorite fish dish in the city.
    Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

    -Mark Twain
  • Post #315 - November 13th, 2013, 8:16 am
    Post #315 - November 13th, 2013, 8:16 am Post #315 - November 13th, 2013, 8:16 am
    fropones wrote:I had the tandoori fish last night and it was really great.
    laikom wrote: I 2nd the tandoori fish, which is probably my favorite fish dish in the city.

    Even as I adore goat, the tandoori fish was my first choice but my dining partner isn't a fish guy, (I should have been selfish & ordered for myself :twisted: ).

    While not a sweets guy, I normally head over to Tahoora for some kulfi, (ice cream on steroids, love the mango or pistachio kulfi).
    But this time went to King Sweets for some Kashmiri Tea (might also be called Noon Chai), another friend of mine said King Sweets is one of the few places on Devon that makes it. The tea is an odd pale pink color, creamy, w/bits of shaved nuts (walnuts I believe). After it cooled down (nuclear hot when I got it), it was very enjoyable.

    King Sweets
    2308 W. Devon
    I did absolutely nothing and it was everything I thought it could be.
  • Post #316 - November 13th, 2013, 8:48 am
    Post #316 - November 13th, 2013, 8:48 am Post #316 - November 13th, 2013, 8:48 am
    Sweet Willie wrote:
    fropones wrote:I had the tandoori fish last night and it was really great.
    laikom wrote: I 2nd the tandoori fish, which is probably my favorite fish dish in the city.

    Even as I adore goat, the tandoori fish was my first choice but my dining partner isn't a fish guy, (I should have been selfish & ordered for myself :twisted: ).

    Hey, I told you to order it for yourself... don't blame me now! ;)

    I thought that the chana masala was the star of the evening. I was really tempted to order a second order for takeout, but I already had a bucketful of frontier chicken rice leftovers.

    The thing which I was most disappointed in was that they were not busier. Granted it was a cool midweek evening, but they were maybe 15% full. That's a shame, and I'll have to try and rectify that by going there more often.
    "Fried chicken should unify us, as opposed to tearing us apart. " - Bomani Jones
  • Post #317 - June 8th, 2014, 7:41 pm
    Post #317 - June 8th, 2014, 7:41 pm Post #317 - June 8th, 2014, 7:41 pm
    I've practically read through this entire thread, but haven't found any mention of anyone who tried to make Khan-style chicken boti at home. Why mess with perfection, I suppose.

    But with this week's Montrose Beach BBQ theme of skewers, I thought I'd attempt to replicate (or at least pay homage to) chicken boti, one of my all-time favorite BBQ foods. Hell, it ranks up there among my favorite foods overall.

    Here is the recipe I used. I found it by googling chicken boti, and then checking for ingredients that seemed to closely match what I think goes into Khan's recipe, like cilantro, green chilis, and yogurt. I stuck pretty close to the recipe as written, using chicken thigh meat for flavor and juicyness and only deviated on what I didn't have on hand and thought was non-essential (fresh cream? meh).

    Here are my results:
    2014-06-08 14.24.16.jpg next to laikom's beef heart

    2014-06-08 16.08.49.jpg

    Most lthers at the picnic noted that while the chicken was great, it still wasn't very close to Khan's version. It wasn't quite as tender and juicy (I left some of the skewers above on for extra long for more charred edges), but had a nice spice kick and tang from the yogurt and citrus.

    I was wondering if anyone else has any thoughts on the secret to making Khan-style chicken boti at home.
    The meal isn't over when I'm full; the meal is over when I hate myself. - Louis C.K.
  • Post #318 - June 8th, 2014, 10:01 pm
    Post #318 - June 8th, 2014, 10:01 pm Post #318 - June 8th, 2014, 10:01 pm
    I thought what you made was magnificent and in the interest of furthering your research I'm willing to try all versions you come up with, I'm very self sacrificing that way. I also believe that's me crouched down lurking behind your grill, although in fairness I was not just stalking your chicken, I was also grilling scallops.
    For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
  • Post #319 - June 8th, 2014, 10:22 pm
    Post #319 - June 8th, 2014, 10:22 pm Post #319 - June 8th, 2014, 10:22 pm
    Teresa wrote:I was wondering if anyone else has any thoughts on the secret to making Khan-style chicken boti at home.

    This is interesting because try as I might, I've never really nailed it, either. And I've given it a lot of tries (and thought) over the years. My hypothesis is that the marinade is very similar to the raita they serve at Khan (if not exactly that raita). Of course, if that is the case, it only opens the door to a whole other slew of questions about exactly what is in their raita. :?

    I've come up with some good stuff along the way but nothing that has truly scratched the itch. The only thing I have decided on (and I most certainly could be wrong about this, too) is that there's no turmeric in Khan's version.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #320 - July 25th, 2014, 8:50 am
    Post #320 - July 25th, 2014, 8:50 am Post #320 - July 25th, 2014, 8:50 am
    What the heck...it's been forever since I've posted. I scrolled through this thread, trying to get an idea of which chicken dish is less spicy. I'd also appreciate a lower spice level recommendation for the veggie dishes. Last time I visited and got Tandoori chicken...I couldn't get past one bite. So there is my threshold. Anyone?
  • Post #321 - July 25th, 2014, 9:05 am
    Post #321 - July 25th, 2014, 9:05 am Post #321 - July 25th, 2014, 9:05 am
    Teresa wrote:
    I was wondering if anyone else has any thoughts on the secret to making Khan-style chicken boti at home.



    After being inspired by your attempt, I gave it a shot of my own a week or two ago.

    I followed a bit more of a KISS method and went with a simple marinade of yogurt, cilantro (tons-whole large bunch, stems and all), mint (handful of leaves), and green birds eye chillis (6-7).

    The result was delicious, really herbal with a nice kick but also not quite Khans. I'll probably incorporate some of the spicing in the aforementioned link in the next batch. And thighs are the only way to go for sure.
  • Post #322 - July 25th, 2014, 10:30 am
    Post #322 - July 25th, 2014, 10:30 am Post #322 - July 25th, 2014, 10:30 am
    AlekH wrote:After being inspired by your attempt, I gave it a shot of my own a week or two ago.

    I followed a bit more of a KISS method and went with a simple marinade of yogurt, cilantro (tons-whole large bunch, stems and all), mint (handful of leaves), and green birds eye chillis (6-7).

    The result was delicious, really herbal with a nice kick but also not quite Khans. I'll probably incorporate some of the spicing in the aforementioned link in the next batch. And thighs are the only way to go for sure.


    Salt, garlic, ginger, and some sort of acid are probably essential. And I think you are on the right track with tons of greens; mine could have easily used more because they process down so much. These ingredients are so forgiving that it turns out well in any combination, really. Definitely a fun recipe to tinker with and try to emulate. I'm inspired to take another shot at it. Next time I'll leave out the turmeric, even though I like turmeric.
    The meal isn't over when I'm full; the meal is over when I hate myself. - Louis C.K.
  • Post #323 - July 25th, 2014, 10:36 am
    Post #323 - July 25th, 2014, 10:36 am Post #323 - July 25th, 2014, 10:36 am
    yeah, i added salt of course but garlic and ginger were definitely missing
  • Post #324 - July 29th, 2014, 7:02 pm
    Post #324 - July 29th, 2014, 7:02 pm Post #324 - July 29th, 2014, 7:02 pm
    So....like no one knows the spice levels?
  • Post #325 - July 29th, 2014, 9:10 pm
    Post #325 - July 29th, 2014, 9:10 pm Post #325 - July 29th, 2014, 9:10 pm
    razbry wrote:So....like no one knows the spice levels?

    Probably Frontier Chicken (a rice dish) is in a spice range you might be comfortable with. Chicken Tikka Masala is a dish created in the West that is also not very spicy. Perhaps you could try the chicken boti, which I think is highly spiced but not hot, if you get the difference. I haven't tried all of the vegetable dishes at Khan's, but the ones I've tried have been fairly spicy (and delicious).

    Another suggestion entirely might be to go to an Indian restaurant on Devon that will keep the heat low for you, such as Tiffin or Hema's.
  • Post #326 - July 29th, 2014, 9:49 pm
    Post #326 - July 29th, 2014, 9:49 pm Post #326 - July 29th, 2014, 9:49 pm
    razbry wrote:What the heck...it's been forever since I've posted. I scrolled through this thread, trying to get an idea of which chicken dish is less spicy. I'd also appreciate a lower spice level recommendation for the veggie dishes. Last time I visited and got Tandoori chicken...I couldn't get past one bite. So there is my threshold. Anyone?


    Sorry razby, I just saw this or I'd have chimed in sooner. I'm a bad person to ask as I like spice, but the fried chicken might be less spicy for you, also the daal and the butter naan. They've always been accomidating to me so you could try asking them to lower the level of heat, you may find that it's not the restaurant for you, but I'd give them another try and request less heat.
    For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
  • Post #327 - July 30th, 2014, 7:07 am
    Post #327 - July 30th, 2014, 7:07 am Post #327 - July 30th, 2014, 7:07 am
    My PEOPLE! Thank you.
  • Post #328 - July 30th, 2014, 7:20 am
    Post #328 - July 30th, 2014, 7:20 am Post #328 - July 30th, 2014, 7:20 am
    Are you saying you want less "hot" or less "spicy"--I don't recall Tandoori chicken being hot/spicy anywhere I've ordered it, though I've never had it at Khan because they have so many other things (broasted, fried, frontier, boti, etc.) that most other spots don't have. But there is a high level of spice, as there is with all Indo-Pak food. If it's heat you're concerned about, I would call ahead and ask which dishes might be adjustable (some may not be because the spices for the dishes are pre-mixed/marinated) and if that leaves enough items that you wish to order, you know it will be worth the trip.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #329 - August 2nd, 2014, 6:31 am
    Post #329 - August 2nd, 2014, 6:31 am Post #329 - August 2nd, 2014, 6:31 am
    Hi Boudreaulicious! This stuff was HOT in the mouth. HOT enough to have to drink milk. I likes spices. The thing is, I've had this chicken before at Khan's, and it's never been this hot.
  • Post #330 - April 26th, 2015, 3:34 pm
    Post #330 - April 26th, 2015, 3:34 pm Post #330 - April 26th, 2015, 3:34 pm
    Had a superb lunch here today. Dal fry, bhindi, chana masala, seekh kabob, chix boti, fronteir chix w/rice, butter naan and aloo paratha, with mango lassi and chai to wash it down. Towards the end they came out w/a sample of the biriyani special for us to try. On Saturdays, it's goat, on Sunday's it's chix. Excellent. Redolent w/cloves, cardamom, ginger, saffron and chilies, it was considerably lighter than the go-to frontier chix w/rice, especially, side by side. Made the other seem more like arroz con pollo. Really nice. Again, only on the wkends. May have to go back next Sat to try the goat.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata

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