Preheat a pan and add sunflower oil.

Add sliced onions to the pan and sauté on low to medium heat until caramelized. Let cool.

In a mixer grinder, combine caramelized onions, garlic, and ginger. Blend to a smooth paste.

Pound kabab chini in a pestle and mortar to make a fine powder.

Add chicken to a food processor and blend to create a smooth mince.

Add raw papaya paste, garam masala powder, cardamom powder, rose water, saffron strands, mughlai meetha attar, kabab chini powder, coriander powder, gram flour, and salt to the minced chicken. Blend until well combined.

Transfer the Galouti Kebab mixture to a bowl, cover, and refrigerate for 2 hours.

After 2 hours, divide and shape the mixture into round kebabs.

Place the Chicken Galouti Kebab on a preheated pan, drizzle with ghee, and pan fry until golden brown on both sides.

Transfer the Chicken Galouti Kebab to a serving platter and serve hot.

Serve as an appetizer with Pudina Dahi chutney and Pickled Onions or with a meal of Nawabi Tawa Paratha, Dum Pukht Gosht and Carrot Cucumber Tomato Salad.