Re: Khatti’s Kitchen Korner
Very easy & simple! Put 4-5 fully thawed boneless chicken breast in your CrockPot/slow cooker… In a seperate bowl, mix half a bottle of your favorite prepared barbecue sauce (I always use Sweet Baby Ray’s Original), 1/4 cup of vinegar, 1/4 cup of brown sugar, 1 tsp of garlic powder and red chili flakes to taste. Mix it up and poor it over your chicken. Set the CrockPot on low and let it cook away for 5-6 hours…it makes incredibly tender, yummy chicken that almost shreds apart! If you find you have too much sauce left in the CrockPot, you can pour it off in a sauce pan and let it reduce down to desired thickness..and that’s it!
If they are medium to large size pattas..then 3-4. If they are smaller, younger karri pattas, you can use a little more. The true taste of chicken 65 comes from the karri patta baghar, so don’t be skimpy!
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