Sour Cream vs Yogurt: Key Differences and Indian Cooking Uses

When you see sour cream, a thick, tangy dairy product made by fermenting cream with lactic acid bacteria. Also known as crème fraîche, it's common in Western kitchens but rarely used in traditional Indian cooking. On the other hand, yogurt, a fermented milk product made by adding bacterial cultures to milk, often strained to make thicker varieties like Greek yogurt or Indian dahi. In India, it's called dahi and shows up in almost every meal—from breakfast to dessert. These two look similar, but they’re not interchangeable, especially when you're cooking Indian food.

Indian recipes rely on yogurt, not sour cream. Why? Yogurt has a cleaner, more balanced tang that doesn’t overpower spices like cumin, coriander, or turmeric. Sour cream is richer, fattier, and can break down when heated, turning grainy or oily in curries. That’s why you’ll never find sour cream in a proper butter chicken or tikka marinade—yogurt is the secret. It tenderizes meat, adds creaminess without heaviness, and helps balance heat. Plus, it’s been used for thousands of years in India as a natural preservative and digestive aid. Sour cream? It’s a modern import with no real place in traditional kitchens.

Still, people ask: can I swap them? If you’re out of yogurt and need a quick substitute, you can use sour cream in a pinch—but thin it with a splash of water or lemon juice to match yogurt’s texture. But don’t expect the same result. Yogurt ferments naturally with spices, helping them stick to chicken or veggies. Sour cream just sits there, greasy and dull. And if you’re making raita or lassi? Forget it. Sour cream won’t blend right. It’s not about taste alone—it’s about how the ingredient behaves in heat, with acid, and over time.

What about dairy-free options? India has always had them. Coconut milk, cashew paste, and even soaked fenugreek seeds mimic creaminess without dairy. If you’re avoiding milk entirely, yogurt made from almond or soy can work—but skip sour cream altogether. It’s not just about substitution; it’s about understanding what makes Indian food work. The real magic isn’t in the fat content—it’s in the fermentation, the acidity, and the cultural tradition behind it.

Below, you’ll find real recipes and comparisons that show exactly how yogurt shapes Indian cooking—from tandoori chicken to dosa batter. You’ll also see why sour cream doesn’t belong in most Indian dishes, and what to use instead when you need that creamy tang. No fluff. Just what works.