When cooking a curry using meat that has been marinaded in yoghurt tikka masala for instance, I have noticed that it often curdles/splits/gets grainy when cooked. I use 3.5% fat yoghurt, Balkan style - but this tends to happen with any yoghurt. Is there a way to prevent that from happening?

Any advice at all on this subject would be helpful!

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    Do you turn off the heat and lower the temperature before adding the yoghurt, then heat gently, or do you just throw it in? – Chris H Aug 9 '18 at 5:53
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    That's probably the answer @ChrisH. – GdD Aug 9 '18 at 7:08
  • @GdD quite possibly but the question is more interesting if they're already trying that and I didn't want to assume anything – Chris H Aug 9 '18 at 7:19
  • True @ChrisH. The recipe would also be good to know, see what acid is being added. – GdD Aug 9 '18 at 7:37
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    The thing is that the chicken is cubed and then marinated in the yoghurt and spices mixture, so aside from straining out the chicken and then rinsing it off to remove yoghurt mixture that's on the chicken, it's difficult to ensure a homogeneously "silky" texture. While tempering in the yoghurt is ideal if there's no large chunks in the pan, it's much more difficult when you've got chunks in it - else I could cook strain the yoghurt, rinse the chicken, and while cooking the chicken cook the yoghurt in a different pan? Still tricky with propane. Starch/flour seems best option. Thanks all! – soup4life Aug 10 '18 at 0:56

You can use sour cream - tastes the same and won't break.

  • I will try! Thank you for your advice! – soup4life Aug 10 '18 at 0:50
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    Coconut milk also does well in tikka masala. – Misanthrope Aug 10 '18 at 14:27

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