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Add all the whole spices to a pan over very low heat. Dry roast gently, stirring continuously, until lightly aromatic. Do not let the spices darken too much.
Transfer to a plate and cool completely. Grind to a fine powder along with the Kashmiri chilli powder. Set aside.
Heat oil and fry the sliced onion until golden brown. Remove and cool slightly, then crush lightly with your hands.
Reserve 2 tablespoons of the frying oil.
In a bowl, combine: Chicken, Yogurt, Ginger garlic paste, Coriander leaves, Kasuri methi, Prepared boti masala, Cream, Green chillies, Salt, Fried onion, Reserved onion oil
Mix well and refrigerate for 30 minutes.
Heat ¼ cup oil in a pan. Add the onion paste and cook until the moisture evaporates and the onion turns lightly golden.
Add the marinated chicken and sauté on high heat for 2–3 minutes.
Reduce the heat, add ¼ cup water, cover, and cook until the chicken is tender.
Add the cream and mix.
Scatter the mozzarella cheese, coriander leaves, and chopped green chillies over the chicken. Cover and cook on low heat until the cheese melts.