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Asked by:

Photo by Carrie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Grand Rapids, Michigan, USA
Carrie is asking: (2 answers)
When you are making a sauce for Indian dishes, such as butter chicken, and it calls for yogurt, what kind of yogurt do you use? I notice the sauce looks nice and silky until you add it, then it looks mottled, like the two don't want to mix. Any suggestions?

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Last updated: Sep. 6, 2013 5:14 pm
Posted: Sep. 6, 2013 3:41 pm
 
Answered by: Patty Cakes
Sep. 6, 2013 3:45 pm
I would think just plain yogurt and mix it with a hand whip, you know, the balloon one, to help incorporate the 2.
Comments:
Patty Cakes
Sep. 6, 2013 3:46 pm
Or use your blender!!!
 
Sep. 6, 2013 4:13 pm
If your sauce is too hot it will break. Turn down the heat before adding the yogurt.
 
Answered by: Buon Appetito
Sep. 6, 2013 4:22 pm
I always go Greek !! Don't know if it's right but it works.
Comments:
BigShotsMom
Sep. 6, 2013 5:14 pm
I agree! Low fat Greek yogurt is already creamier than plain and just seems to incorporate better.
 
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