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Virtual events › Indian Tikka Masala
Indian Chicken Tikka Masala with Rice and Naan
From $149 per person, and it falls as the group grows.
Under 5 guests: $845 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
Enjoy this popular Indian chicken dish with a side of Basmati rice. Looking for a great vegan alternative? Chickpeas make an excellent substitute. Make this a unique cooking experience by creating fresh naan from scratch - a favorite everyone will love. Add a wine pairing to round out your experience.
Adjustments are free — tell your planner and the kits change.
Complete the occasion with a wine pairing add-on to complement the flavors of this dish.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 90 min runs.
0:00 – 0:07
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:07 – 0:20
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:20 – 0:54
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:54 – 1:07
While something rests or bakes, the host runs a short icebreaker or trivia round.
1:07 – 1:20
Bring it together, plate it up and learn how a chef would serve it.
1:20 – 1:30
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
Blooming the spices in oil before anything else goes in is the step that changes this dish, and it's the one most home versions skip. Chef Dixya made everyone wait until the kitchen smelled right before adding the tomatoes. The naan from scratch is worth the add-on — it takes minutes in a dry pan and is far better than anything from a packet.
Jordan
Booked it for a team event and it handled the dietary spread better than most — the chickpea version isn't a downgrade, it's genuinely good, so the vegans weren't eating a sad parallel dish. The sauce is where all the work is and it's mostly hands-off once it's simmering.
Mateo
Chef Dixya brings real knowledge of the food rather than just the recipe, and was happy to be asked about substitutions and regional differences. She kept a big group moving through a dish with a lot of stages, and nobody's sauce split, which given how many of us were adding cream to a hot pan was an achievement.
Amara
I'd never cooked Indian food beyond a jar and assumed the spice list would be intimidating. It isn't — it's about eight things and the order matters more than the quantity. Toasting them first was the revelation. I've since made this without notes, which is not something I can say about most dishes I've learned this way.
Tessa
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
Fill out this quick form to get started...
7 Questions
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