Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.
