I came across a recipe for Indian Butter Chicken which requires 1/4 cup of plain yogurt and 1/2 cup cream. Since I don't have those items on hand would 3/4 cup of buttermilk work?Thank you.
Buttermilk is probably too lowfat to reproduce the dish well. It is a substitute for lowfat yogurt, but not cream, where the fat is an important part of the recipe, which I assume "butter chicken" is one such case.
Not if you want it to taste like butter chicken. It would probably taste ok, but it would become a different recipe altogether. You need the cream to give the sauce the richness it needs.
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