Tikka isn't a curry, it's chicken marinated in a spiced yoghurt and then roasted on a skewer in a tandoor.
Chicken tikka masala is the above in a curry sauce the strength and content of which seems to vary from curry house to curry house. Sometimes it's mild and coconutty but sometimes it has no coconut but is quite hot.
Best thing to do is ask at the restaurant or takeaway. Most will alter the heat level on request. I've had many a spicy korma.
Be brave - madras is often less spicy than a jalfrezi because a true jalfrezi should be made with lots of green chillies.
I agree with SpacePhoenix, I'd rather have the taste than the heat.
My mate once ordered a Magmaloo in Newcastle - this was then allegedly the hottest curry available. I had a spoonful and have to admit it was very hot and I couldn't taste anything else for about a week.
On another occasion, the same mate was miffed to be advised against a phal by the waiter "because he would find it too hot" so ordered a chicken chilli masala with extra chillies - and a phal sauce on the side. When it arrived he tipped it all on the same plate and mixed it in. Much hotter than the magmaloo! I've never seen anyone sweat so much whilst eating - we were the only people in the restaurant and the kitchen staff came out to watch him eat it. Got a round of applause when he finished it. The only drawback was that no-one could use the bathroom for about a week afterwards.
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I do occasionally enjoy a Jalfrezi if I fancy something a bit more fruity. I would recommend trying a Madras at least once though !
If you want something fruity and spicy I'd go for the pathia. Never found a jalfrezi fruity myself.
