Chicken Marinade Substitute: Best Alternatives for Tandoori and Indian Chicken Recipes

When you run out of yogurt for your chicken marinade substitute, a go-to ingredient in Indian cooking that tenderizes meat and carries spices deep into the flesh. Also known as curd marinade, it’s the backbone of tandoori chicken, butter chicken, and many regional grilled dishes. But what if you’re out of yogurt? Or lactose intolerant? Or just don’t have time to wait for the marinade to soak? You’re not stuck—you just need the right swap.

The magic of a good chicken marinade isn’t just about yogurt. It’s about three things: acid to break down proteins, fat to carry flavor, and spices to deliver that signature Indian taste. So any substitute needs to do at least two of those. Sour cream, a thick dairy product with natural acidity and rich fat content. Also known as soured cream, it works—but only if you thin it with a splash of water or lemon juice. Too thick, and it coats the chicken like grease instead of soaking in. Buttermilk, a fermented dairy liquid with mild tang and proven tenderizing power. Also known as lassi without salt, it’s the closest thing to yogurt and often used in Southern U.S. fried chicken recipes. It’s thinner, so it penetrates faster, and you don’t need to wait hours for results. Even mayonnaise, an emulsion of oil, egg, and vinegar that delivers fat and acid in one. Also known as egg-based marinade, can work in a pinch. It won’t give you the same probiotic benefits, but it’ll keep the chicken juicy and help spices stick.

Don’t overlook non-dairy options either. Coconut milk, a creamy plant-based liquid with natural fats and subtle sweetness. Also known as tropical marinade base, works well with curry spices and adds a touch of richness. Or try plain kefir, a fermented drink with more probiotics than yogurt and a thinner texture. Also known as probiotic marinade, it tenderizes even faster. If you’re avoiding dairy altogether, a mix of apple cider vinegar and olive oil—with a spoonful of mustard for emulsifying—can mimic the acid-fat balance. Just don’t skip the spices. Turmeric, cumin, garlic, and garam masala are non-negotiable. They’re what turns a simple marinade into something that smells like a Delhi street stall.

You’ll find recipes here that test every one of these swaps—some from home cooks who ran out of yogurt at 7 p.m. before dinner, others from chefs tweaking traditional recipes for dietary needs. You’ll see how much acid is too much, why some substitutes turn chicken rubbery, and which ones actually make the dish better. No theory. No fluff. Just what works, what doesn’t, and why.