Grate the onions using a grater. Place the grated onions in a cheesecloth and squeeze out all the juice into a bowl.

To the bowl of onion juice, add the strained plain yogurt, tomato puree, garlic paste, salt, roasted cumin, oregano, chili powder, and lime juice. Mix these well to combine.

Taste the marinade and adjust the seasoning as necessary.

Add the unsalted butter to the marinade and stir until it is fully incorporated.

Prepare the chicken thighs by trimming off any excess fat and then add them to the marinade. Sprinkle the black pepper over the chicken and make sure each piece is well-coated with the marinade.

On a sheet of parchment paper, stack the chicken thighs, and then roll the paper around them tightly, twisting the ends to secure it like a candy wrapper. Refer to the video for guidance on this step.

Place the chicken roll in the freezer and leave it overnight to firm up.

The next day, remove the chicken from the freezer. Unwrap the roll and cut it into thin slices.

Heat a cast-iron pan over medium heat and add some butter. Once the butter is melted and hot, add the slices of chicken to the pan.

Fry the chicken slices until they are well charred and cooked through, turning them occasionally to ensure even cooking.

While the chicken is cooking, ignite a small piece of charcoal until it is red hot.

Once the chicken is done, create a small space in the center of the pan and place a heat-proof ramekin or a piece of aluminum foil in the center.

Put the hot charcoal in the ramekin or foil and immediately pour 1 tsp of ghee over it. The ghee will start to smoke.

Cover the pan with a lid for about 1 minute to allow the chicken to absorb the smoky flavor.

Remove the lid and take out the charcoal. Your chicken doner kebab is now ready to be enjoyed!

Serve the chicken slices in your favorite wrap with toppings of your choice, such as fresh vegetables, sauces, and more.