Sour Cream Substitute Yogurt: Best Alternatives for Indian Cooking

When you need a sour cream substitute yogurt, a thick, tangy dairy product used to cool down spicy dishes and add richness. Also known as plain yogurt, it's the go-to swap in Indian kitchens because it’s already a staple in curries, raitas, and marinades. You don’t need to buy sour cream when you’ve got yogurt sitting in your fridge—especially if you’re making butter chicken, tandoori dishes, or even cooling down a spicy dal. Yogurt doesn’t just mimic sour cream; it often does it better, with less fat and more probiotics.

Indian cooking has been using yogurt for centuries—not as a substitute, but as a core ingredient. Think of it this way: when a recipe calls for sour cream to balance heat or add creaminess, yogurt steps in naturally. The key is choosing the right kind. Thick, strained yogurt like Greek yogurt or Indian hung curd works best. Regular runny yogurt can make sauces watery, so if that’s all you have, strain it overnight in a cheesecloth. Brands matter too—look for plain, unsweetened yogurt with live cultures. Avoid anything labeled "flavored" or "sweetened," even if it says "natural." Those added sugars ruin the tang and throw off the balance in savory dishes.

Yogurt also plays well with other Indian staples. It’s the base for marinades in tandoori chicken, the binder in kadhi, and the cooling side in raita. If you’re avoiding dairy altogether, coconut yogurt or cashew cream can work—but they change the flavor. For traditional Indian recipes, nothing beats plain yogurt. It’s cheaper, more accessible, and more authentic. Plus, it’s already in your pantry if you cook Indian food regularly.

Some people worry yogurt will curdle when heated. That’s true if you boil it straight from the fridge. But if you temper it—mix a spoonful into hot liquid first, then stir it in slowly—it holds up fine. This trick works in butter chicken, palak paneer, and even creamy kormas. You’re not replacing sour cream; you’re using what Indian cooks have always used, just with a little more intention.

And here’s the thing: you don’t need fancy tools or imported ingredients. A bowl, a cloth, and plain yogurt are all you need to make your own hung curd. No one in India buys sour cream for their dal makhani. They use yogurt. And if you’re trying to cut calories, reduce dairy, or just simplify your shopping list, yogurt is the answer. It’s not a substitute—it’s the original.

Below, you’ll find real recipes and tips from Indian kitchens that show how yogurt replaces sour cream in everything from dips to curries. No gimmicks. No substitutions that don’t work. Just what actually happens in homes across India—where yogurt isn’t an alternative. It’s the default.