Korma vs Tikka Masala: Spice Level and Taste on a Menu
Which curry is the milder choice?
On many British-style curry menus, korma is presented as mild and creamy, while tikka masala often has a tomato-led sauce. Neither name guarantees a particular chili heat.
At a glance
| Feature | Korma | Tikka masala |
|---|---|---|
| Common menu cue | Creamy, often nutty | Tomato-led sauce with spices |
| Heat | Often offered mild; confirm | Recipe and requested heat vary |
| Main ingredient | Read the protein or vegetable | Read the protein or vegetable |
Use the menu’s heat scale
Published recipes illustrate variation: Good Food’s korma and tikka masala use different combinations of dairy, spices, and other ingredients. Those examples do not define every restaurant. A chef’s mild, medium, or hot description is more useful than assuming a universal heat ranking.
Creaminess and chili heat are different
A creamy sauce can still contain chili. If you dislike heat, ask about chili separately from richness. If you dislike sweetness or a nutty sauce, explain that too: choosing the mildest option does not automatically choose the flavor you enjoy.
Which should you order?
If your priority is a mild creamy curry, ask about the house korma first. If you prefer a tomato-led sauce, ask about tikka masala and confirm the heat before ordering.
A useful question for the restaurant
“Which is milder here, and can you describe the sauce rather than just the spice rating?”
Ordering suggestions reflect taste preferences, not a guarantee about the restaurant’s ingredients.
Common questions
Is every korma mild?
No. This guide focuses on common British-style menu descriptions; regional and house preparations differ.
Does korma always contain nuts?
No single recipe applies everywhere. Nuts appear in many preparations, so ask for the actual ingredient information when that matters.