Cut the chicken breasts into 1 or 2 inch cubes.
Also chop onion tomatoes ,cilantro, green chilies and keep them separately.
Take a wok or a pot and heat 1/2 cup (or less oil if you want to add butter) on medium flame.
When the oil is hot add onions and till light golden brown. You will smell a nice aroma of the onions.
Add minced garlic and fry for another minute.
Add chicken, turn the heat to high and keep frying for 8-10 minutes till the meat cubes change the color and become light golden red. Add butter .
Add salt, red chilies, ginger, cumin, coriander black pepper and tomatoes fry for 5 minutes till the tomatoes mix up and form a nice gravy.
Add finely chopped green chilies and cream. Cover with the lid and let it cook for 8 to 10 minutes over medium to low heat while keeping watch that it does not burn. To avoid sticking to the bottom of the pot keep stirring often.
Add cut up mozzarella cheese cubes and cilantro on the top of the chicken and let it simmer for 3 to 5 minutes.
Very tasty creamy boneless chicken handi is ready. Serve it with boiled long grain basmati rice or Nan bread.