Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I've seen the word "curd" used in a few South Asian recipes (like, notably, some "Butter Chicken" recipes). In one video, it kind-of looks like it might be cottage cheese (or something like that), which would make sense given what "curd" means to me in the US (like, "curds and whey"). However, it also may have just been plain yoghurt, or something else.

I've looked through a couple of recipe books and I see no mention of it. For the recipe in question I'm pretty sure that yoghurt would work just fine, but I'm curious.

In the recipe in question, the "curd" is put in a food mill with some garlic, ginger, and peppers, and some spices. Thus, with either cottage cheese or yoghurt, it'd end up more-or-less the same, with possibly more fat and acidity from the yoghurt I guess. (It's a marinade for the chicken so it doesn't seem critical to me.)

share|improve this question

At the restaurants where I have made butter chicken, we used a very thick yogurt to make it. A Greek yogurt (or even sour cream) would work, provided it wasn't excessively sour.

If you're feeling more DIY, you could strain some regular yogurt through a coffee filter to make it a bit thicker and use that.

share|improve this answer
OK, yes I figured it had to be thick yogurt. (Since it's the marinade, and some/most of the recipes I've seen have additional acid there anyway, sourness could probably be balanced.) Thanks!! – Pointy Aug 5 '13 at 20:56

In India curd means plain yogurt.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.