OK, this is neither Eastern European nor is it Indian, but I like how it tastes.
Saute 1 diced onion, 2 cloves minced garlic and 1 seeded and minced jalapeno pepper. When onions are golden, push mixture aside and brown trimmed meat; I used chicken thighs (bone-in, but skinned and trimmed of all fat). When all pieces of meat are cooked on both sides, add ¼ to ⅓ cup tandoori paste (I used Patak’s brand) and 1 cup water. Mix around a bit, reduce to a slow simmer and let cook covered for 45 minutes. Every 10-15 minutes, turn the pieces and move the ones on bottom to the top.
When meat is tender, whisk a little gravy into 6 ounces of yogurt, and then add the mixture back to the pot. Let cook 5 minutes more. Serve over rice