Curry-Ginger Chicken Kebabs with Okra

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1/2 cup plain whole-milk yogurt

1 cup fresh cilantro (leaves and tender stems)

1/2 serrano chile pepper, seeded

1 tablespoon finely chopped fresh ginger

2 teaspoons fresh lime juice

Kosher salt and freshly ground pepper

1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

1 tablespoon madras curry powder

3/4 pound okra, halved lengthwise if large

4 tablespoons unsalted butter, melted

1 8-ounce package naan bread

2 tomatoes, cut into wedges