Ludhiana Chicken Tikka Street Cart Amritsari Spiced

Method

1. 1

   Prepare the chicken: Score each chicken piece 2 to 3 times with a sharp knife — this allows the marinade to penetrate deeply.

2. 2

   Make the marinade: Combine all marinade ingredients. The mustard oil gives the Ludhiana tikka its specific pungency. The gram flour in the marinade creates a slightly crispy coating during grilling.

3. 3

   Marinate thoroughly: Coat each scored chicken piece generously with the marinade, pressing it into the cuts. Marinate 4 hours minimum — overnight for the best result.

4. 4

   Thread onto skewers: Thread marinated chicken pieces onto metal skewers, leaving a small gap between each piece for heat circulation.

5. 5

   Prepare the grill: Heat a charcoal grill, barbecue or grill pan to very high heat. The street cart version uses charcoal — the charcoal smoke is part of the flavour.

6. 6

   Grill on high heat: Grill on high heat for 5 to 6 minutes, turning once, until the chicken has significant char marks and the marinade is cooked.

7. 7

   Baste with oil: Brush with a little mustard oil during grilling.

8. 8

   Check doneness: Cut the largest piece — no pink inside.

9. 9

   Serve on the skewer: Slide off the skewer onto a plate or serve directly on the skewer.

10. 10

    Add the accompaniments: Scatter raw onion rings alongside. Place a small bowl of green chutney. Sprinkle chaat masala over the tikka. Squeeze lemon generously.

11. 11

    Note: The street chicken tikka stalls of Ludhiana — particularly around the Chaura Bazar and Model Town areas — are among the most visited street food destinations in Punjab. The street cart version uses cylindrical charcoal grills called angithis where skewers rotate over hot coals, producing a smokiness impossible to replicate on a gas or electric grill. The mustard oil in the marinade is specifically the Ludhiana-Amritsar regional preference — it adds a distinctive pungency that distinguishes the Punjab tikka from its Delhi or Mumbai restaurant versions.