Chicken jameel

Ingredients
8-10 chicken leg pieces(with skin/without skin-I used sometimes with skin and sometimes without skin)(give deep cuts on chicken leg pieces)
Salt & pepper to taste
4-5 large onions-cut into round
4-5 tomatoes-cut in to round
4-5 potatoes-cut into round
2-3 carrots-cut into rounds
4-5 garlic cloves
some mint & coriander sprigs
Oil for frying

Method
Marinate chicken with 2 tbs vinegar, salt & pepper for 30 minutes/1hour.
Heat oil in large pan/wok, then fry marinated chicken leg pieces until gets light golden in color(don't over fry) once fried take put them onto kitchen towel.
Take large non stick pan, and place onion in the bottom of the pan followed by tomatoes, carrots, potatoes, season with salt & pepper each and every layer, then grate garlic cloves over it, now place mint & coriander sprigs, lastly arrange fried chicken leg pieces on top, drizzle 3-4 tbs oil over, cover the pan with lid and cook on medium to high heat until chicken releases its own water, let it cook until water disappear, then turn the heat on low, and cover and cook for 5minutes.
Once cooked take large platter and put the cooked chicken leg pieces & steamed vegetables and serve hot with plain saffron rice.