12 Yogurt Curry Recipes for a Warm + Energizing Dinner (2024)

FAQs

What does adding yogurt to curry do? ›

It's common practice in India to add yogurt to Indian cooking. People add it to curry to balance the spices and lighten the dish. It can also make thick curry, a thin. Hence, it can really elevate the flavors of the dish.

If your supermarket has a brand of dahi or Greek yogurt then use that in curries. Tangy creamy yogurt is the best in Indian cuisine.

So, instead of cream, I use yogurt and butter (cream's close cousin) to get that rich and velvety tomato gravy for my Chicken Tikka Masala. If you are one of those people who love cream in their Chicken Tikka, then swap out the yogurt and add it. It's all good.

Often you can substitute cream, sour cream or even milk or milk powder. In some situations even mayonnaise may be used. I substituted vanilla yogurt for regular when making chicken curry.

Mix with Nuts or Seeds

You can also blend plain yogurt with peanut butter, nut butter, or seed butter if you prefer a smooth taste. Like yogurt, seeds and nuts can contain added sugar.

Yes, sour cream can be used as a substitute for yogurt in some Indian recipes, but there are a few considerations to keep in mind: Consistency: Sour cream has a thicker and creamier texture compared to yogurt.

It makes a real difference to the flavour of the curry. If you want to make the curry extra indulgent you can use double cream instead of single cream.

A thick yogurt, like Greek yogurt, works best. Simply add a small amount of yogurt, like a spoonful, at a time. Stir your yogurt into the curry and keep adding a little more at a time until it reaches your desired thickness. This is great for Indian-style curries as a cream substitute.

While cream and Greek yogurt are both dairy products, they have different textures and flavors, so substituting one for the other can affect the taste and consistency of the dish. In Tikka Masala, Greek yogurt is often used to provide a tangy and creamy base for the sauce, while cream adds richness and sweetness.

You can't take the yogurt flavor out, what you can try to do is balance the undesirable flavors and smells out. This may or may not be effective but it's worth a try. You can balance the sourness with sweet and/or bitter flavors.

What can I add instead of cream in curry? ›

A dish could use both: yogurt marinade then a bit of cream to finish. For richness and a hint of sweetness along with a wonderful aroma, coconut can't be beat but will be a discernable flavor in most curries. Many restaurants are making use of coconut where it is less than traditional with good results.

The use of cream and yoghurt can help to deliver balance to a curry dish, adding flavour whilst simultaneously mellowing the heat of the dish.

Yogurt. Like heavy cream and half and half, higher fat plain yogurts of all types could also substitute coconut milk for the color and a similarly smooth and creamy texture. Because yogurt has a lower fat content than coconut milk, the consistency could be slightly thinner with the 1:1 substitution ratio.

Adding dairy is an ideal way to dull down the heat in hot spicy food. Try serving spicy curries with a dollop of plain yoghurt or serve that spicy soup with a hearty pour of cream or sour cream. Another method to counteract spiciness in a dish is to add a squeeze of acid such as lime or lemon juice, even vinegar.

A thick yogurt, like Greek yogurt, works best. Simply add a small amount of yogurt, like a spoonful, at a time. Stir your yogurt into the curry and keep adding a little more at a time until it reaches your desired thickness. This is great for Indian-style curries as a cream substitute.

4. Yogurt or soured cream. A dollop of yogurt or soured cream works wonders on Indian-style curries and your chilli base if you have really gone overboard with heat. Simmer the base gently once you have added it but don't boil it or it may split.