The 10 Most Popular Indian Curries Explained

How to use this list

These ten curries appear on most British Indian takeaway menus. The order below runs roughly from mild to hot. It is not a ranking based on sales figures, and every kitchen makes its own version, so treat the heat notes as a general guide and ask the takeaway if you are unsure.

1. Korma

Korma is usually the mildest curry on the menu. British takeaway versions are creamy and slightly sweet, often made with cream, coconut and ground almonds. It suits children, first-timers and anyone who prefers little or no chilli. Because nuts are common, always check allergens.

2. Butter chicken

Butter chicken, or murgh makhani, has a smooth tomato sauce enriched with butter and usually cream. It is mild to medium and rich rather than hot. Many people who like tikka masala enjoy it too.

3. Chicken tikka masala

Pieces of marinated, grilled chicken tikka in a creamy, gently spiced sauce, often tomato-based. It is mild to medium and one of the most familiar takeaway orders in the UK.

4. Pasanda

Pasanda is traditionally made with flattened pieces of meat in a mild, creamy sauce. Takeaway versions often include yoghurt, cream and nuts, so it sits close to korma for heat.

5. Dopiaza

Dopiaza means "two onions" and is known for plenty of onion, added both in the sauce and as larger pieces. It is usually medium heat.

6. Bhuna

Bhuna is a cooking method: spices are fried and the sauce is reduced until thick. Expect a rich onion and tomato flavour with medium heat and less sauce than most curries.

7. Rogan josh

Rogan josh is associated with Kashmir and with lamb. UK takeaway versions are usually medium, aromatic and tomato-based, with a deep red colour that comes partly from paprika or chilli.

8. Jalfrezi

Jalfrezi is stir-fried with peppers, onions and often fresh green chilli. It is usually medium to hot, with a fresh, slightly tangy taste and chunky vegetables.

9. Madras

Madras on British menus means a fairly hot, tangy, red curry, often with chilli powder and tomato. The name refers to the city now called Chennai, but the takeaway dish is a British restaurant style.

10. Vindaloo

Vindaloo has roots in Goan cooking, where vinegar and garlic are central. British takeaway vindaloo is usually one of the hottest dishes on the menu, often with potato added. Only hotter options such as phall go further.

Choosing your curry

If you are new to Indian food, start with korma, butter chicken or tikka masala. For more depth without too much heat, try bhuna or rogan josh. If you enjoy chilli, move on to jalfrezi, madras and vindaloo. Compare typical prices on our Curry Price Guide, then check the menus of takeaways near you.