Greek Yogurt Substitute: Best Alternatives for Indian Cooking

When a recipe calls for Greek yogurt, a thick, strained dairy product used for creaminess and tang in marinades, dips, and sauces. Also known as strained yogurt, it’s prized for its high protein and low moisture—but you don’t need to buy it imported to get the same result in Indian kitchens. Most Indian homes already have the perfect substitute: hung curd, curd that’s been drained overnight in a cloth to remove excess water, leaving behind a thick, tangy base. It’s the same thing as Greek yogurt, just made the traditional way—with milk, a little time, and a clean cotton cloth.

You’ll find hung curd in nearly every Indian recipe that needs a creamy base. It’s what you use in raita, in marinades for chicken tikka, and even in some desserts. If you’ve ever made paneer, you already know how to strain milk solids—hung curd is just the liquid version of that process. And if you don’t have time to strain it yourself? Use full-fat curd, plain, unflavored Indian yogurt with no additives. Just stir it well, then let it sit in a fine sieve for 30 minutes. That’s all it takes to turn regular curd into a reliable Greek yogurt stand-in.

Some people try sour cream or even mayonnaise as substitutes, but those don’t work well in Indian cooking. They lack the clean tang and protein structure that helps tenderize meat and balance spices. Paneer, on the other hand, can be crumbled and mixed with a splash of water to mimic thickness in sauces—but it won’t give you the same smooth texture. The real winner? Hung curd. It’s cheaper, fresher, and fits right into your existing pantry. Every recipe that asks for Greek yogurt—whether it’s a marinade, a cooling side, or a baking binder—will work better with hung curd than any imported product.

And here’s the secret: Indian cooks have been doing this for centuries. The idea of straining yogurt to make it thicker isn’t a modern food trend—it’s how butter was made, how paneer was born, and how raita stayed crisp in summer heat. You’re not replacing Greek yogurt. You’re using the original version.

Below, you’ll find real recipes and fixes from home cooks who’ve swapped Greek yogurt for what’s already in their fridge. Whether you’re making biryani raita, marinating chicken, or fixing a sauce that’s too thin, you’ll see exactly what works—and what doesn’t. No theory. No imports. Just what’s in your kitchen, right now.