Can I use a yoghurt marinade in sous-vide cooking? I want to cook a Indian-inspired chicken dish. The recipe calls for yoghurt in a marinade for the chicken. I am fine with the marinade, but I also want to cook the chicken sous-vide.

I now wonder whether the yoghurt will generate any problems when cooked sous-vide. I plan to cook it for approximately 1 hour at 60° C (but will look up in the tables to confirm). I am worried about off-smell and poor safety.

Is it safe to use a yoghurt marinade in a sous-vide recipe?
It is safe.  In fact, the website for the Sous Vide Supreme has a recipe for tandoori chicken that uses yogurt.  http://blog.sousvidesupreme.com/2012/06/tandoori-chicken-sous-vide/