I was looking out my window, and a little flash of gray followed by a thin tail caught my eye. Mouse!! Fortunately, it was outside, and as far as I know, there isn’t a way in. This was a nosey little mouse. I think it heard the commotion I was making and came to investigate, sticking it’s little face right up to the window. It must have been confused to see me staring at it and yelling in disbelief, David examining it with a much calmer look of disbelief, and Stella yelping away maniacally over our shoulders. I don’t think Stella saw the mouse, but it would explain why she spends so much time on our windowsill. Maybe she is peering at the rodent underworld just beyond our glass horizon.
All told, the mouse was pretty cute- at least in it’s outdoor habitat. It’s a good thing that my grandmother doesn’t use the computer frequently, because she has a serious (read: abnormal) fear of mice. It was fun teasing her when I was a kid, but now, with a mouse threatening to invade my domain, it’s all starting to seem a little less funny.
The surprise was a success, and I highly recommend making this chicken for your next dinner. And then eat it again for lunch (you’d be a fool not to make enough for leftovers). To make this chicken, cut 3 chicken breasts (serves 3-4 people) into bite-sized chunks. Put the chicken pieces into a bowl and add 4 or 5 minced garlic cloves, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of smoked paprika (use regular paprika if you must, but smoked adds the great flavor Taj manages to achieve), 1/4 teaspoon of ground coriander, 1/4 teaspoon of cumin, 1/4 teaspoon of garam masala, and the juice from 1 lime. Mix it all together and let the chicken sit while you prepare the rest of the meal. 
Melt 1/4 cup of butter in a pot. Add 1 diced onion and cook it until it softens. 
Then, add your marinating chicken to the pot and stir it around for about 10 minutes or until the chicken loses its pink color on the outside. Once that happens, pour 1 can (14.5 ounces) of tomato sauce and 1 can of diced tomatoes into the pot, and stir it around. Bring the sauce to a simmer, put a lid on the pot, and let it cook for 30 minutes. 
Once the 30 minutes are up, turn the heat off and pour 1/3 of a pint of heavy cream into the chicken and tomatoes. The recipe I used to guide this chicken said to use a whole pint of cream, but I couldn’t bring myself to do it. You’re welcome, David. It looked and tasted just fine with less.
Add a whole bunch of chopped cilantro to your chicken, and stir it all around. I LOVE cilantro! If you don’t, you can replace it with parsley…how sad.
Spoon your murg makhani over some rice and sprinkle more cilantro over the top. It’s also great to serve some toasted naan with this meal. We really enjoyed it, and I hope you do too!
You know that I love making popcorn. 
For one serving of popcorn, I put 1/2 tablespoon of butter into a small pot with a palmful of kernels (about 1.5 tablespoons). I then proceeded to make my popcorn as I normally would. Refer to