Buttermilk in Indian Cooking: What It Is and Why It Matters

When you think of buttermilk, a tangy, thin dairy drink made from churning yogurt or curd. Also known as chhach, it's not just a drink—it's a kitchen essential in Indian homes. You might picture a cold glass on a hot day, but in Indian cooking, it does way more than quench thirst. It’s the secret behind tender tandoori chicken, the base for cooling raitas, and the magic ingredient that makes dosa batter rise just right. Unlike Western buttermilk, which is often cultured, Indian buttermilk comes straight from leftover yogurt after butter is churned out—simple, natural, and full of life.

This isn’t just tradition—it’s science. The lactic acid in buttermilk breaks down proteins in meat, making it softer without needing heavy marinades. That’s why recipes for tandoori chicken, a spicy, yogurt-marinated dish cooked in a clay oven rely on it. It also balances heat from spices, which is why you’ll find it served alongside fiery curries or mixed with cumin and mint as a digestive aid after meals. And if you’ve ever wondered why your dosa batter, a fermented rice and lentil mixture used to make crispy Indian pancakes doesn’t puff up like it should, the answer might be in how you’re handling your buttermilk—or whether you’re using it at all. It’s often added to batter to speed up fermentation and add a subtle tang that makes the final product taste deeper.

Buttermilk isn’t just for cooking. In many parts of India, it’s drunk plain, salted, or spiced with ginger and curry leaves as a daily habit. It’s the go-to remedy for stomach upset, a natural probiotic that keeps digestion smooth. You won’t find it in fancy restaurants as often as paneer or biryani, but in every home kitchen from Punjab to Kerala, it’s quietly doing its job. Whether you’re marinating chicken, fermenting batter, or just looking for a light drink to cool down after a spicy meal, buttermilk is the unsung hero. Below, you’ll find real recipes and tips from people who use it every day—not as a substitute, but as a staple. No fluff. Just what works.