Plain yogurt
yogurt · दही dahi · yoğurt
- Flavor and role
- Unsweetened yogurt made by fermenting milk with lactic acid bacteria; its acidity tenderizes meat and helps marinades cling. It splits easily when boiled, so keep the heat low.
- Typical dishes and uses
- Marinating meat for butter chicken and biryani, Turkish yogurt pasta, raita
- Substitutes
- 100 g plain yogurt = 100 g sour cream, or 100 ml milk + 1 tbsp lemon juice (for marinating).
- Storage
- Refrigerate and eat within 5-7 days of opening.
- Main countries
- India · Türkiye · BG
- Used in this book
- Butter Chicken (Murgh Makhani)Turkish Yogurt Pasta (Yalancı Mantı)Chicken BiryaniChicken KarahiChicken Tikka MasalaGarlic NaanRogan JoshChicken ShawarmaButter Chicken RigatoniChana Masala Cheese ToastieHyderabadi Chicken Dum BiryaniChicken Biryani BurritoBiryani Chicken Rice BowlDesi Ghee Chicken Karahi with Charcoal SmokeKarahi Chicken Cheese Naan MeltCrispy Machboos Popcorn Chicken with Black-Lime YogurtPaprikash Chicken Skewers with Dill Sour Cream DipChicken Tikka Masala QuesadillasChicken Tikka Masala Cheesy Baked RiceMasala Cornbread with Green Chilli, Cumin and Coriander (American x Punjabi)Egusi Chicken Korma (Nigerian x North Indian)Butter Chicken EnchiladasKimchi Cheese Stuffed Naan with Gochujang Garlic ButterGarlic Naan Pull-Apart BreadMasala Kartoffelpuffer with Mint Raita (German x Indian)Cold-Fermented Three-Cheese Adjarian Khachapuriİskender köfteKhichdi-Style Koshari with Ghee TadkaCrispy lahmacun bulgur bowlCrispy Dosa Chaat BowlKeema Pastel de Choclo (Indian-Spiced Beef under a Sweet Corn Crust)Peri-Peri Popcorn ChickenSlow-Braised Lamb Shank Rogan JoshRogan Josh Birria-Style TacosRogan Josh Keema Loaded FriesMasala Rösti with Mint-Yoghurt ChutneyKeema Shepherd's Pie with Bombay MashMasala Buttermilk Fried Chicken with Mint RaitaSaag Feta Phyllo SamosasGochujang Butter Yogurt Pasta
Updated 2026-10-10