Buttermilk vs Yogurt for Chicken: Which Works Better for Marinating?

When it comes to marinating chicken, buttermilk, a tangy, fermented dairy liquid commonly used in Indian and Southern American cooking and yogurt, a thicker, cultured dairy product foundational to tandoori and tikka dishes are the two go-to options. Both tenderize meat and add depth, but they don’t work the same way. If you’ve ever wondered why some recipes call for yogurt while others swear by buttermilk, it’s not just tradition—it’s science. Yogurt’s thicker texture clings better to chicken, letting spices penetrate deeper, while buttermilk’s thinner consistency spreads more evenly and breaks down proteins faster. In Indian kitchens, yogurt is the standard for tandoori chicken because it holds spices like cumin, coriander, and turmeric in a creamy paste that chars beautifully in the tandoor. Buttermilk, on the other hand, is more common in home kitchens where a lighter, quicker marinade is needed—especially when you’re short on time or want a milder tang.

The difference isn’t just texture. lactic acid, the natural acid in both buttermilk and yogurt that tenderizes meat works differently in each. Yogurt contains more concentrated lactic acid due to longer fermentation, making it stronger but slower acting. Buttermilk has less acid per volume, so it’s gentler but faster at softening the fibers. That’s why you’ll often see yogurt used in overnight marinades for tandoori chicken, while buttermilk is perfect for a 2- to 4-hour soak before frying or grilling. And if you’ve ever tried using sour cream instead of yogurt (as mentioned in our post on sour cream substitutes), you know how tricky dairy consistency can be—too thick, and it coats the chicken without penetrating. Too thin, and the spices wash off. Both buttermilk and yogurt avoid this issue when used right.

There’s also the flavor angle. Yogurt adds a clean, earthy tang that complements Indian spices without overpowering them. Buttermilk brings a sharper, brighter acidity that works well with fried chicken or when you want a lighter finish. In India, yogurt is non-negotiable for authentic tandoori flavor—it’s part of the holy trinity of marinade ingredients along with spices and acid, as explained in our guide on tandoori chicken marinade. Buttermilk doesn’t show up much in traditional Indian recipes, but it’s gaining ground in fusion kitchens and home cooks looking for quicker results. If you’re aiming for that restaurant-style tender, juicy chicken, yogurt wins for depth and tradition. If you want fast, reliable tenderness with less fuss, buttermilk delivers.

What you’ll find below are real, tested posts that break down exactly how these two dairy options perform in different chicken dishes—from tandoori to fried to grilled. You’ll learn how to fix a too-thick yogurt marinade, how to thin out buttermilk for better coating, why some people mix both, and what happens when you skip one entirely. No guesswork. Just clear, practical advice from cooks who’ve been there.