Substitute for yogurt and cream
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?
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.