Curries with yoghurt-based marinade When cooking a curry using meat that has been marinaded in yoghurt tikka masala for instance, I have noticed that it often curdles/splits/gets grainy when cooked. I use 3.5% fat yoghurt, Balkan style - but this tends to happen with any yoghurt. Is there a way to prevent that from happening? 

Any advice at all on this subject would be helpful!
You can use sour cream - tastes the same and won't break.