Strained Curd Chakka Dahi refers to hung curd—a rich, creamy yogurt made by draining excess liquid (whey) from regular curd. A 200 g package contains a concentrated, dense form of dahi that is popular for making rich desserts (like Shrikhand), savory dips, and tandoori marinades.

What is Strained Curd?
The name combines three terms for the exact same dairy product:
Strained Curd: Regular dahi that has been filtered or hung to remove the watery whey.
Chakka: The traditional Hindi/Marathi name for this drained curd.
Dahi: The Hindi word for Indian curd or yogurt
Nutritional Highlights
Higher Protein: Because the watery whey is removed, 100 g of chakka has almost double the protein of regular dahi.
Low Fat & Low Carb: It is an excellent, healthier substitute for heavy cream, sour cream, or mayonnaise.
Texture: It has a thick, spreadable, and velvety texture similar to Greek Yogurt, Labneh, or Cream Cheese.
Common Uses
You can use a 200 g tub of Chakka Dahi for:
Desserts: The ultimate base for Shrikhand (sweetened with sugar and flavored with cardamom/saffron).
Savory Dips: Used for Tzatziki, garlic dips, or creamy raita.
Marinades: Thick enough to stick perfectly to paneer, chicken, or veggies for tikkas and kebabs.
Spreads: Can be spread on toast or used in sandwiches instead of mayonnaise