What Kind of Yogurt Should You Use for Butter Chicken? The Ultimate Guide

Ever made butter chicken at home and wondered why it doesn’t taste quite like the restaurant version? The secret might be in the yogurt you’re using! As someone who’s experimented with countless butter chicken recipes over the years I’ve learned that the type of yogurt can make or break this beloved Indian dish.

People love butter chicken (Murgh Makhani) because it has a thick, creamy sauce and soft chicken pieces. Many people focus on the spices or the way they cook, but the yogurt in the marinade is an important part of getting those real flavors and that melt-in-your-mouth texture that we all want.

So let’s dive into everything you need to know about choosing the right yogurt for your next butter chicken adventure!

Why Yogurt Matters in Butter Chicken

Let’s talk about why yogurt is so important in butter chicken before we get into the different kinds:

1. Natural Tenderizer: The lactic acid in yogurt breaks down proteins, making your chicken incredibly tender
2. Flavor Carrier: Yogurt helps the spices penetrate the meat for more flavorful chicken
3. Moisture Retention: It keeps the chicken juicy during cooking
4. Tangy Balance: The slight tanginess balances the rich, buttery sauce

The Best Yogurt for Butter Chicken: Full-Fat Greek Yogurt or Hung Curd

If you’re looking for the absolute best yogurt for authentic butter chicken, full-fat Greek yogurt or hung curd should be your top choice. Here’s why:

Greek Yogurt Benefits

• Thicker consistency perfect for marination
• Higher protein content for better tenderizing
• Lower moisture prevents watery marinade
• Creamy texture contributes to richness

Hung Curd Explained

Hung curd is basically strained yogurt where the whey has been drained out. It’s essentially a homemade version of Greek yogurt and is traditionally used in Indian cooking.

To make hung curd:

1. Line a strainer with cheesecloth
2. Place regular yogurt in it
3. Let it drain in the refrigerator for 3-4 hours
4. The resulting thick yogurt is your hung curd

As one expert Indian chef explains in the recipe I studied, “Marinade requires thick strained yogurt like hung curd or Greek yogurt. Using regular yogurt (with whey) will easily let out too much moisture while roasting the chicken & all the spice marinade goes over to the pan. This makes your chicken taste bland.”

Other Yogurt Options Ranked

While Greek yogurt and hung curd are ideal, here are some alternatives ranked from best to “use only if desperate”:

1. Full-Fat Plain Yogurt: Can work well but might need straining
2. Whole Milk Yogurt: Good flavor but more watery than Greek
3. Low-Fat Greek Yogurt: Less richness but still has good texture
4. Regular Low-Fat Yogurt: Not ideal but usable if strained
5. Non-Fat Yogurt: Least recommended – lacks richness and proper texture

Yogurts to Avoid Completely

There are some yogurts you should NEVER use for butter chicken:

• Flavored yogurts (vanilla, strawberry, etc.) – the added flavors will clash horribly with your spices
• Yogurt with added sweeteners – will make your butter chicken taste weird
• Yogurt that’s been sitting in the fridge too long – could have developed off flavors
• Non-dairy yogurts without adjusting the recipe – they behave differently in cooking

How to Use Yogurt in Butter Chicken

Now that you know what yogurt to use, here’s how to use it properly:

For the Marinade

1. Start with about ⅓ cup Greek yogurt or hung curd for 500g (1.1 lbs) chicken
2. Mix yogurt with spices, ginger-garlic paste, and a bit of oil
3. Marinate chicken for at least 12 hours (overnight is best)
4. The longer you marinate, the more tender and flavorful your chicken will be

Proper Technique

According to the butter chicken recipe I studied, it’s best to first marinate the chicken in lemon juice, salt and chili powder for about 20 minutes before adding the yogurt marinade. This helps season the meat thoroughly before the yogurt works its magic.

Can You Use Yogurt in the Sauce Too?

While yogurt is primarily used in the marinade for butter chicken, you might wonder if you can use it in the sauce as well. According to the experts, you can actually use yogurt instead of cream in butter chicken sauce!

However, there are important things to know:

• Use full-fat yogurt to prevent curdling
• Add yogurt at the end of cooking on low heat
• Temper the yogurt by mixing a small amount of the hot sauce into the yogurt before adding it to the pan
• Stir continuously while adding it to the sauce

As one source explains: “Yogurt brings a slight tanginess that complements the spices in butter chicken. It doesn’t overpower the flavors but enhances them, adding a smooth, creamy consistency.”

Troubleshooting Common Yogurt Issues

Even with the right yogurt, things can sometimes go wrong. Here are solutions to common problems:

Problem: Yogurt Curdling in the Sauce

Solution: Turn down the heat before adding the yogurt, and mix some hot sauce into it first to make it less spicy.

Problem: Marinade Too Watery

Solution: Strain your yogurt longer or use Greek yogurt next time. For now, drain excess marinade before cooking.

Problem: Too Tangy

Solution: Balance with a small amount of sugar or honey (about 1 teaspoon).

Problem: Not Enough Richness

Solution: Add a bit more butter or a splash of cream to compensate.

My Personal Experience

I’ve made butter chicken probably 50+ times in my life, and I can tell you that switching from regular yogurt to Greek yogurt was a game-changer for me. The chicken came out so much more tender, and the marinade actually stayed ON the chicken rather than sliding off.

One time I tried using non-fat yogurt (was trying to be “healthy” lol) and it was a disaster – the marinade was watery and the chicken came out tough. Never again!

FAQ About Yogurt in Butter Chicken

Q: Can I use non-fat yogurt instead of full-fat?
A: While possible, it’s not recommended as it won’t provide the same creamy texture and richness. If you must use non-fat, consider adding a bit more butter or oil to compensate.

Q: How long can I marinate chicken in yogurt?
A: Minimum 12 hours, but up to 48 hours is fine. The longer you marinate, the more tender and flavorful the chicken will be.

Q: Will plant-based yogurt work for butter chicken?
A: It can work but requires adjustments. Coconut yogurt has the best texture but adds coconut flavor. Soy yogurt is more neutral but thinner.

Q: Is Greek yogurt authentic for Indian cooking?
A: Traditional Indian cooking uses hung curd, which is very similar to Greek yogurt. Both work excellently in butter chicken.

Q: What if my yogurt has separated in the fridge?
A: If it’s just separated but not spoiled, simply whisk it well before using. If it smells off, don’t use it.

Conclusion

The best yogurt for butter chicken is undoubtedly full-fat Greek yogurt or traditional hung curd. Their thick consistency, higher protein content, and rich texture create the perfect marinade for tender, flavorful chicken.

Remember these key points:

• Always use plain, unsweetened yogurt
• Full-fat varieties yield the best results
• Strain regular yogurt if that’s all you have
• Marinate for at least 12 hours
• Add yogurt to the sauce carefully to prevent curdling

Next time you’re making butter chicken at home, pay special attention to your yogurt choice – it might just be the secret ingredient that takes your dish from good to restaurant-quality amazing!