I am on my own and the 8-10 persons recipe for Mughlai chicken is not suitable and the Greek yoghurt is not freezable. Do you have a reduced quantity for this recipe?
Nigella's Mughlai Chicken (from FEAST) is made in quite a large quantity but the dish can be frozen if it is made without the Greek yogurt and then the yogurt is added when the thawed dish is reheated.
However if you wanted to make a smaller amount it is fairly easy to halve the quantities, though this would still make 4 generous portions. The curry paste will freeze well, so as an alternative you could make a full amount of the paste and divide it into 4 portions before freezing each portion individually for up to 3 months. Then to make two portions of the Mughlai Chicken you would need to use one quarter portion of the curry paste (defrosted overnight in the fridge), one cardamom pod, half a bay leaf, half of a skinny cinnamon stick and a quarter amount of all of the other ingredients. If you can't find a skinny cinnamon stick then use half of a regular cinnamon stick and remove it after the sauce has simmered for 10 minutes. When making the Mughlai Chicken in advance, either to reheat or to freeze, make sure that you cool the dish as quickly as possible and refrigerate it within 2 hours of making. When reheating, make sure that both the sauce and chicken are piping hot all the way through before serving.