CinderHeather Posted August 25, 2016 Share Posted August 25, 2016 I'm prepping for my next Whole30, and I'm looking for something I can use in place of yogurt. My favorite Chicken Tikka Masala recipe is nearly compliant, except for the yogurt marinade on the chicken. I thought about coconut milk, but it isn't thick enough. Is there anything else anyone can think of that would work better? Thanks! Link to comment Share on other sites More sharing options...
Karen_Suep Posted August 25, 2016 Share Posted August 25, 2016 Against all grain has a yogurt sub on her website recipe for tikka. I think it's baking soda and oil? I used it last time I made tikka and it was really good! Link to comment Share on other sites More sharing options...
fitisthenublack Posted August 25, 2016 Share Posted August 25, 2016 Mayo!! Link to comment Share on other sites More sharing options...
Sarasaurus Posted August 26, 2016 Share Posted August 26, 2016 Coconut cream? Link to comment Share on other sites More sharing options...
jmcbn Posted August 26, 2016 Share Posted August 26, 2016 A dairy free coconut based yoghurt such as coyo is perfect for this kind of recipe - just don't go making desserts out of your left-overs Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted August 26, 2016 Whole30 Certified Coach Share Posted August 26, 2016 What kind of coconut milk are you using? Can you find the canned stuff? Thick is the definition of that stuff. You need the full fat kind. Link to comment Share on other sites More sharing options...
mantishugo Posted August 31, 2016 Share Posted August 31, 2016 There are only things which is coming to my mind as a substitute of yoghurt. These are - Mayo and Coconut milk. Link to comment Share on other sites More sharing options...
CinderHeather Posted August 31, 2016 Author Share Posted August 31, 2016 Thanks! Link to comment Share on other sites More sharing options...
Karen_Suep Posted August 31, 2016 Share Posted August 31, 2016 I think part of the reason yogurt is used is because of the ph level. I'm not sure of the exact science... I think mayo may be a decent sub but I'm not sure uncultured coconut milk would be. If you feel confident in your skills, you can always make coconut yogurt or there may be a compliant on in the market (I haven't looked extensively. The ones I had looked at were not.) if I choose to not make cheater tikka masala (basically the slow cooker version from meals made simple by Danielle walker) I tend to use baking soda and oil. I don't notice a big difference in taste, but I might if I used mayo. I hope that helps. Link to comment Share on other sites More sharing options...
Vannnie Posted September 3, 2016 Share Posted September 3, 2016 I would think mayo might curdle because of the egg content...not nice in a tikka sauce! Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted September 5, 2016 Moderators Share Posted September 5, 2016 I've cooked a lot of Indian food using canned coconut milk in place of yogurt. It has turned out beautifully and one Indian person told me it was perfectly respectable to use coconut milk in place of yogurt. Link to comment Share on other sites More sharing options...
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