Can I Use Sour Cream Instead of Yogurt in Tandoori Chicken?

Ever been in the middle of making tandoori chicken and realized you’re out of yogurt? You grab a tub of sour cream from the fridge and wonder - can I use sour cream instead of yogurt in tandoori chicken? The short answer: yes, but with a few tweaks. It won’t be exactly the same, but it can still deliver juicy, flavorful results if you know how to adjust for the differences.

Why yogurt matters in tandoori chicken

Traditional tandoori chicken relies on yogurt for three key reasons: tenderizing, flavor, and texture. The lactic acid in yogurt gently breaks down muscle fibers in the chicken, making it tender without turning mushy. It also helps the spices stick to the meat and creates a creamy base that balances the heat from chili and the earthiness of cumin and coriander. Plus, when baked or grilled, yogurt forms a light, slightly charred crust that’s signature to the dish.

Most recipes call for plain, full-fat yogurt - the kind you’d find in an Indian grocery or even a standard supermarket. It’s usually thick, tangy, and slightly sour, but not as heavy as sour cream. That tanginess is essential. Without it, the chicken tastes flat.

Sour cream: what it brings to the table

Sour cream is made by fermenting cream with lactic acid bacteria, just like yogurt. But here’s the difference: sour cream has about 20% fat, while plain yogurt has around 3-5%. That means sour cream is richer, thicker, and less acidic. It also contains stabilizers and thickeners like gelatin or carrageenan, which yogurt typically doesn’t.

When you swap sour cream for yogurt, you’re trading in moisture for fat. The chicken will still get tender - the acid is still there - but the marinade will be heavier. That can mean two things: better browning (thanks to the fat), but also a risk of greasiness if you don’t adjust.

How to substitute sour cream for yogurt

You can’t just dump in sour cream and call it a day. Here’s how to make it work:

1. Thin it out - Mix 1 part sour cream with 1 part water or milk. Stir well until it reaches the consistency of thick yogurt. This mimics the texture of traditional marinade.
2. Add acidity - Sour cream is less tangy than yogurt. Add 1 teaspoon of lemon juice or white vinegar per 1/2 cup of sour cream. Taste it - it should have a bright, sharp note, not just richness.
3. Use less spice - The fat in sour cream can mute spice flavors. You might need to bump up the ground cumin, coriander, or paprika by 10-15% to keep the flavor punch.
4. Marinate longer - Let the chicken sit for at least 6 hours, preferably overnight. The thicker base takes more time to penetrate the meat.

One tip from home cooks in Delhi and Mumbai: if you’re using sour cream, skip the oil in the marinade. The fat from the sour cream is enough. Adding extra oil makes the chicken greasy instead of glossy.

What to expect when you cook it

If you follow the adjustments above, your tandoori chicken will look different. The crust might be darker and crispier because of the higher fat content. The inside will still be moist - maybe even more so - but you won’t get that classic slightly chalky texture you get from yogurt. Some people actually prefer it. The flavor is deeper, almost buttery, with a creamy finish.

Test this yourself: make two batches. One with yogurt, one with adjusted sour cream. Grill them side by side. You’ll notice the sour cream version browns faster and holds onto the spice paste better. The yogurt version might be more traditional, but the sour cream one? It’s got character.

When not to use sour cream

There are times when sour cream is a bad swap:

• If you’re using a thin marinade (like for boneless chicken tikka), sour cream will clump and won’t coat evenly.
• If you’re making a large batch for a crowd - sour cream is pricier than yogurt, and the cost adds up.
• If you’re cooking for someone with dairy sensitivities - sour cream is harder to digest for some people because of its higher fat content.
• If you’re following a strict traditional recipe - say, for a cultural event or restaurant menu - stick with yogurt. Authenticity matters here.

Other substitutes if you don’t have either

If you’re out of both yogurt and sour cream, here are a few backup options:

• Buttermilk - The closest thing to yogurt. Use it straight. It’s thinner, so marinate longer.
• Cottage cheese blended smooth - Blend 1/2 cup cottage cheese with 2 tablespoons water until smooth. Add lemon juice. Works surprisingly well.
• Coconut yogurt - For a dairy-free version. It lacks acidity, so add extra lemon juice and a pinch of apple cider vinegar.

Real-world test: a Kiwi’s experiment

Last month, a friend in Auckland tried this swap after running out of yogurt. She used full-fat sour cream, thinned it with milk, added a splash of lemon, and marinated chicken thighs overnight. She grilled them on her backyard BBQ. The results? Her kids loved it. Her Indian neighbor, who’s been making tandoori chicken for 30 years, took a bite and said, “It’s not traditional… but it’s damn good.”

That’s the thing about cooking - rules are guides, not chains. If you’re improvising because life got in the way, sour cream can absolutely save your dinner.

Final verdict

Can you use sour cream instead of yogurt in tandoori chicken? Yes - and it might even make your version better. Just thin it, acidify it, and don’t overdo the spices. It’s not a perfect substitute, but it’s a smart one. Next time you’re out of yogurt, don’t panic. Grab the sour cream. Adjust. Cook. Eat.