Instructions: Combine the yogurt, tomato paste, tamarind paste, paprika, onion, garlic, ginger, salt, cumin, cayenne and nutmeg in a nonmetal container. Blend well. Add the chicken cubes and toss until the chicken is evenly coated with the mixture. Cover and refrigerate overnight. When ready to grill, remove the chicken from the marinade and thread onto skewers. Brush with a little oil or butter and grill until the chicken is just cooked through, about 3 minutes per side.

[Serves 4.

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