In India, yogurt is known as curd, and is very thick and rich as it is made with buffalo’s rather than cow’s milk. It can be added to sauces to give a creamy texture, although it is most often used as a souring agent, particularly in the dairy-dominated north.
Yogurt will curdle quickly when heated, especially if it does not have a high enough fat content, so it is best to use a full-fat (whole) version, such as Greek (US strained plain) yogurt. Other types of full-fat yogurt can be strained through muslin (cheesecloth) to remove water and make them more stable.