Step 1Combine chicken with tandoori paste in a large bowl; cover and refrigerate for 3 hours, or overnight (if time permits).
Step 2Preheat oven to 160°C. Heat the olive oil in a large flameproof casserole dish over medium-high heat. Add chicken and cook, turning, for 4–5 minutes, or until browned; remove from pan and set aside.
Step 3Add the onion and garlic to pan; stir until onion softens. Add spices and cook, stirring, for 1 minute, or until fragrant. Stir in tomato paste, tomato purée, stock, honey and cinnamon; bring to the boil.
Step 4Return reserved chicken to dish; cover, bake for 1 1/4 hours. Uncover dish and bake for a further 30 minutes, or until chicken falls off the bone and sauce thickens. Stir in cream.
Step 5Meanwhile, blanch peas and greens in a medium saucepan for 1 minute, or until just tender; drain. Serve butter chicken with steamed rice and greens.