Cut the chicken thighs into 3 pieces each. Squeeze the lemon juice overtop. You can use whole chicken thighs (bone-in) if you want. This is glebekitchen. There are no rules here. Except more flavour is better. That's a good rule.
Heat 4 tbsp ghee in a pot over medium heat. You should start to see it just shimmer a bit.
Toss in the black cardamom and fenugreek seed. Let cook about 20 seconds. You will see little bubbles forming around whole spices.
Add the garlic ginger paste. Cook until the garlic ginger paste stops spluttering.
Turn the heat to medium low. Add the berbere spice powder. Stir continuously until it starts to smell really good. This takes around 30-40 seconds. Watch it carefully. If you burn the spices at this point you have to start over. This is called blooming the spices. It is one of the secrets to Indian cooking and it works well here.
Add half the onion paste and turn the heat up to medium high. Stir to combine. Cook for about a minute. Add the rest of the onion paste and stir again. Cook, stirring occasionally for about 4 minutes. Don't worry if it looks dry. The chicken will release juices as it cooks and all that flavour is going into the doro wat. Tasty stuff.
Turn the heat down to medium low. Add the chicken and stir. Cover and simmer until the chicken is done. It's done when you measure the internal temperature and it says 170F - ok, there might be a few rules around here - about 12-15 minutes. Cooking times will go up a bit if you are using whole bone-in thighs. You really shouldn't ever trust times. An instant read thermometer is probably the most important kitchen tool after pots and knives...
Check it after 12 minutes. If it's looking like it will be a bit thin finish it off uncovered. Taste for salt and adjust as needed.
Serve with injera bread to mop it up. Eat with your hands. No knife and fork required. Get into it. Have fun.