Debone the chicken and cut it into large chunks. Mix all the spices, the crushed tomatoes and tomato paste with vinegar / wine. Stir the mixture well and put the chicken in it to marinade. Heat some oil in a deep pan and fry the chopped onion crescents, coarsely chopped peppers and large eggplants - in crescents.
Once softened, add the chicken with marinade and chopped garlic. Add cleaned and coarsely sliced potatoes and pour in 2 cups of hot water. Leave everything to simmer on the stove until the meat is ready and until the liquid boils off. Optionally, you can bake in a baking dish, covered with foil, instead of boiling on the stove.
Serve the chicken with a chopped chili pepper and Indian Naan bread.